Welcome To Bake Class !
It's an informal class, feel free to ask questions, shout if or when you're stuck and remember, there are no dumb questions, ever.
There's usually plenty of flour flying around so feel free to mess up.
One of our bakers usually instructs, while regular bakers are in-thread helping answering the Q&As. So, feel free to ask any questions about anything regarding baking, even if you're not learing to bake today.
Thank you to the BO, GYB & the Bakers.
Here's what we'll be doing tonight -
QnA & Tips, Tricks & Traps
Tonight we'll be sharing some Tips, Tricks n Trips, alongside a QnA.
If anyone would like to do Step by Step Baking we can also do that. Just shout out and I'll post the destructions.
What do you love best about baking, baker?
We'll also be asking that question alongside the class.
I mean in the general
BAKING TIPS
BAKING FROM THE INDEX
Baking from the index -
Have the index link bookmarked just in case.
https://8kun.top/qresearch/index.html
Create the 'new thread' in the top area of the index. You don't need to click 'create new thread' in index, the windows are always there.
Create your thread as normal, with title, image and the first post of the dough.
Post it.
Take a note of one of your thread title words.
Once posted, rather than have to scroll to find your new thread / see if it's appeared yet, just CtrlF a word from your title. If your thread has posted you'll see quickly. Saves a lot of time.
Then from the thread listing in the index, simply click 'reply' and you'll be directed to the thread where you can enter the rest of the dough.
Ah good
Anyone like to learn to bake tonight?
Hit me up and we'll post the slides and videos. If you're lurkin', they are all in the dough.
Follow them and bake a practice bread, learn as you go and ask any Q's in here - we're waiting to help.
BAKING TIPS
BAKING ON A LAGGY BOARD
How do you deal with a laggy board when baking?
How do you get the timing right?
Bake as early as you can. Starting baking at 630 posts in bad lag is a good move and should give you plenty of time.
Better to have a fresh bread up earlier rather than after the present one finishes.
Well… if he's doing it for the good of the project that's what he's doing and he'll just do it.
To be doing it dependent on having a large section in the dough would be a pity. I didn't see his last posts. Were they after it was changed again to be condensed?
Hope he comes back.
Boatfag, good to see you. Thanks for coming.
I saw your bake, congratulations. It was sweet.
Some pointers.
If you keep a section of war room for example, it might have changed from last time.
Best to use the freshest version of the dough, from the previous bread always. It will have all the up-to-date changes in it.
If you get 'body too long', take your time and split that section into 2 posts. Works just fine.
Bread shitters - you were unlucky - we're all having trouble with them (it) just now. Nothing we can do but try to be as fast as possible. Even then it sneaks in. Relax. As long as you've posted all the sections and the fresh dough, you're sweet.
Respec'
BAKING TIPS
Your New Thread Freezes When Posting
If this happens at [posting 100%], (it ALWAYS HAPPENS), open a catalog or index tab, refresh the page and look for your new thread. If it's not there, keep refreshing.
Threads can sometimes take up to a minute or 2 to post.
If Your thread freezes mid post (posting 64% for example), create it again. If you continue having posting issues, try using a lighter version of the general image.
In the end, don't worry. If there's not a new thread an e-baker will make one.
Every issue can be resolved, so take it easy if something goes wrong.
Hammer it from the aft, boatfag. Mad respect. Sure everyone appreciates your work and help with the bacon.
Good evening anon, thanks for coming.
How goes it?
We're just posting some baking tips.
We can easily post anything else if there's anything in particular we can help with.
Or… just hang out.
thumbsup.png
BAKING TIPS
HANDOFF COMMS - CALL AND RESPONSE
Current baker requests new baker early and clearly with
New Baker Requested or similar
New baker offers to bake clearly in reply with
Backup Baker Here or similar
Current baker confirms new baker in reply with
New Baker Confirmed or similar
New baker confirms bake received with
Handoff Confirmed or similar
This is known as the bakers handshake. If all steps are not made, ask again for confirmation to be 100% clear. Don't bake until you have clear handoff confirmation or it's an emergency.
If you're having trouble finding a new baker, try a shout -
=BAKER MUST LEAVE=
updated dough pastebin.xxxxxxxxx
=SOMEBODY STEP UP=
In the event you have to leave and don't have a relief baker, leave a clear post saying you're leaving, that there's no baker on duty and request someone bakes the next thread.
Ask anons to help by reminding everyone they need a baker.
Basically this is a redundancy to make sure the new baker confirms the handoff, and the old
baker confirms, this way there is zero chance for confusion.
The language is less important than the idea that it's CLEAR, there is a call, and then
a response.
BAKING TIP
KEEPING YOUR PLACE IN THE THREAD AS YOU MOVE AROUND
Clicking the 'No' beside each post number lets you keep your place.
It acts as an anchor.
Let's see how -
I want to keep my place on the thread at this post,
but check to see how many posts are in the thread, for timing.
Here's how you can check -
Click 'No' on the post you want to return to
Scroll anywhere in the thread
Click 'back' on your browser to return to the marked post
When you make a post, the thread jumps to the foot.
If you click on 'No' where you're at, before you post,
you'll be able to return to your place easily.
.BAKING TIPS
NUMBERING OF THREADS AND NOTABLES
Archiving scrapers, news aggregators and scripts such as Baking Tools all rely on us formatting the thread numbers and notables batches correctly.
If they're formatted incorrectly the automated scripts these services use don't work.
Here's what you can do as a baker to ensure they're correct
When you first receive the dough -
Check the notables batch numbers are correctly listed
Check the Previous Notables batches that all threads are included
Check the thread title format
Check the thread number
NOTABLES - HELPING ANONS AND NEWS AGGREGATOR SITES
It's been requested that we ensure we're noting the actual notabled post, as sometimes the nominating post is notabled by mistake.
Correct title formatting for scrapper sites:
Q Research General #[XXXXX]: [Title] Edition
Example:
Q Research General #848679: The Title Format Edition
Dis No.
Give it a go.
Tactical bro
Kek BF.
It's easy to miss things. I do all the time still. We just gotta keep getting better, and that comes with practice and checking our own work. It's great that you spotted that.
Maybe the other bakers can give you advice on this as well.
On the index when you've posted a new thread, it shows there first, mostly much quicker than waiting for it to show in the catalog.
So yes, mostly I bake from the index for that reason. Can mean the difference of 30 - 180 secs difference. You can have the bake finished by the time it shows on the catalog.
Moldy breads is a tricky call. Mostly these days they're genuine double-bakes / e-bakes by bakers thinking we haven't got a thread, or when there's trouble getting a bake through and a few are trying.
Best to keep an eye on both threads and communicate with the baker to see what to do. If you find yourself in that situation other bakers will always help you. Don't worry about it, it'll always work out.
The index is a replica of the catalog. They both show the same threads. New threads just show up sooner on the index.
Hope that helps?
>''he practiced extensively before baking live, you dumbfuck"
BAKING TIPS
REPORTING A THREAD OR POST
As baker you'll sometimes have to report something to the BO/BV team.
You could have made a mistake with the thread title and number
That's ok. Just report it and request that the BO/BV's rename it.
On your first post of the thread, beside the thread title, click on the triangle and 'report'. Type 'Requesting a rename to #2444. TY, baker'. A BV will rename soon and let you know in the thread.
Make a clear post about it as soon as you can in the thread -Incorrect Thread Number. This should be #2832
I have requested that the BV change it. Sorry folks, baker.
Somone could self dox
IF someone types in their email address, report the post for deletion as above.
Use the triangle on the actual post you're reporting.
It's good to tell anon not to do that any more, that it's not safe to share their info on here.
CP is posted
This is rare but it happens. Report and click 'GLOBAL REPORT'.
Put a red text message out the the board to report as well.
A Global Admin (one who watches and admins all 8kun boards), will then be alerted and will delete/ ban the poster/posters
Double Bakes
If 2 or more threads are made, report the extra one/s as above, requesting the BO/BV's lock it / them.
Post a post on them directing anons to the working bread.
BAKING TIPS
WHAT TO DO IF Q POSTS?
Keep it together and go up into 5th gear.
Log it in the dough. Use a formatting line from a post below.
Look out for anons posting caps, videos or docs for the Q posts. They will.
Ready bake your new bake immediately.
Line up your anonbin / pastebin ready, immediately.
Put a call out for anons to call out notables if that'll help you.
Try to stay on the bottom edge of the thread and monitor for new Q posts.
The main thing is to get the Q posts logged as priority.
Anons will forgive you anything if you just get this part right.
BAKE SUPER EARLY
Starting at 630 - 650 posts should give you plenty of time
Ty
Heyyy TX. Good to see you.
Idk why that would be habbening.
Another way to tell is if it's bold or not.
The Q should be bold, the tripcode not bold.
I'll give it a go.
Anime - Japanese cartoon characters - historical chan culture
Loli - Anime style cartoons but of underage girls
Hentai - Anime and manga porno.
It's loli that's illegal, and hentai if it depicts children in a sexual manner.
Top system y'got right there TX
>Thread Titles
For keks, there was a time when no Q posts forever, baker anon posted these for keks and inspiration. Anon was big into puns.
Q and Me Against the World
Everything We Do, We Do It for Q
Q Shook Me All Night Long
I Think I Love Q
We Will, We Will Rock Q
Q Shook Me All Night Long
Got to Get Q Into My Life
Burnin' For Q
Love, Love Me Q
Just The Way Q Are
Q Should Be Dancing
Never Gonna Give Q Up
Clowns to the Left of Me, Jokers to the Right, Here I Am, Stuck in the Middle With Q
Born in the QSA
We Will, We Will Rock Q
Q Can't Always Get What Q Want
What The World Needs Now, Is Q, Sweet Q
Q had me at hello
Knowing me, knowing Q
Q shook me all night long
Bread's Too Big Without Q
Dis ^^
BAKING TIPS
TAKING CARE OF YOUR HANDS
Your hands, fingers, wrists and elbows work extremely hard when baking.
Here's how to make it as easy as possible on them and prevent wear and tear.
Have a great mouse
Treat yourself to a good mouse.
High quality, ergonomic mice are inexpensive these days. Rapoo and Jelly Comb have excellent ones, highly recommended.
Mice with scrolling wheels on top are great for baking (Rapoo and Jelly Comb have these)
Adjust Your Mouse Settings
As a baker you'll be scrolling like your mouse has never known.
Make it easy on yourself by adjusting your scrolling settings in Control Panel -Devices -> Mouse
With these settings, if you need to scroll FAST, you've got lightening speed.
It also makes it much, much easier on your finger joints.
In 'Roll the mouse wheel to scroll' -Select 'Multiple lines at a time'
In 'Choose how many lines to scroll each time' -Try setting this at '18' and adjust to suit
Anyone have any other tips for keeping hands comfy while baking?
http://www.rapoo.com/
https://www.jellycomb.com/Mice-c22758.html
Good point. Flexiblity's key.
So true. Melania Tuesday's a gas, and an honorable tribute to our amazing FLOTUS.
Anons and autists like our comfy too. Regularity and routine helps that a lot.
The nightshift memes work the same way.
It all provides a comfy and 'belonging' vibe, and cameraderie as well.
Gonna split now folks
Thanks again big time. Gonna chek out the bacon sitch in the big stream. See you all out there.
Respec' and o7