freebaker !!wfVoXtXvss ID: 78d2bf Baking Seminar #29 Aug. 26, 2020, 2:53 p.m. No.23470   🗄️.is 🔗kun

LIVE Baking Seminar

 

FRIDAY 8/28/2020

 

We in here

 

Welcome To LIVE Baking Classes in the Q Research Utility Kitchen

 

We hold these truths to be self-evident: that all men are created equal; that they are endowed by their Creator with certain unalienable rights; that among these are life, liberty, and the pursuit of happiness.

 

We are the bakers who provide the breads for those anons who post Qresearch's open-sourced information, reasoned argument, and dank memes. We do battle in the sphere of baking ideas and baking ideas only. We neither need nor condone the use of force in our work here.

 

 

=VINCIT OMNIA VERITAS=

=SEMPER FIDELIS=

=WWG1WGA=

 

INTRO TO BAKING

Qresearch is a 24/7 beehive of activity where anons post their diggs, memes and prayers.

For this to happen requires ''bakers''–which is why they have been called "the core of this board."

Bakers perform several key functions:

* Set the tone for each bread via their choice of bread title and /comms/ with posters.

* Post notables for each bread.

* Bake breads (transition the board from one thread to the next).

* Knead the dough (keeping the resource pages clean, tidy, and up-to-date).

When all goes well, baking is a fun & exciting opportunity to serve. When things get wonky and shills attack–bakers carry on anyway.

Shadilay, fellow bakers!

 

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General Announcements

* Baking Class in /comms/ every Thursday @7pm ET: practice baking, Q&A, all are welcome

* Baking class plan (so any baker can teach) >>11969, https://pastebin.com/gqfunWCR

* How to bake a baking seminar dough >>14289

* Too many threads problem - bakers be(a)ware >>15895

* Q-bin links qanonbin.com (vanwa), www2qanonbin.com (bitmitigate)

* Dough Revision >20538

 

Past Class links & archives

Links: >>6125 #1, >>6368 #2, >>6885 #3, >>7185 #4 , >>7568 #5, >>8274 #6, >>8872 #7, >>9320 #8, >>9787 #9, >>10510 #10, >>11086 #11, #12 >>11733, #13 >>13041, #14 >>13590, #15 >>14290, #16 >>14873, #17 >>15341, #18 >>15918, #19 >>16885, #20 >>17719, #21 >>18289, #22 >>18935, #23 >>19692, #24 >>20544, #25 >>21322, #26 >>21883, #27 >>22537

 

Archives: Classes #1 - #20: >>18934, #21 http://archive.vn/wip/NH1Ss, #22 http://archive.vn/olnuG, #23 http://archive.vn/enwhP, #24 https://8kun.top/comms/res/20544.html, #25 http://archive.vn/wip/AWhVb, #26 http://archive.vn/wip/3oSig

 

Step-by-Step Baking Instructions

>>17783 STEP 0 - Preparation

>>17797 STEP 1 - Find the Current Dough

>>17803 STEP 2 - Copy the Current Dough

>>17807 STEP 3 - Paste The Dough Into Text Editor ( >>17810 dough in Q-bin)

>>17815 STEP 3a - Trim The Notables Section

>>17822 STEP 3b - Make space for your New Notables

>>17831 STEP 4 - Create A New Thread

>>17837 STEP 5 - Enter Thread Info And Post Thread

>>17845 STEP 6 - Enter the Rest of the Dough

>>17863 STEP 7 - Make A New Pastebin & Make The Dough Post ( >>17868, >>17871, >>17875 Q-bin updates)

>>17876 STEP 8 - Post Your New Thread Link

 

Baking Overview & Extras

>>17777 Overview

>>17884 Linking between Boards

>>17894 Timing

>>14523 Baker's Tools Lite

>>16963 How to Bake When Q Posts >>16994, >>17015, >>17032, >>17037

NEW >>23326 Baking from the Index

 

E-BAKE Instructions

>>9252, >>10776

 

Baker Verification Mini-seminar, Class #23

>>23070 Why verify, ways to verify, what works & what doesn't

 

=New Baker ChecklistNEW

>>23157 Eight things to know before going LIVE

>>23160 How to accept and make a handoff

>>23164 How to verify "who" you are when offering to bake >>23174

>>23175 How to format Notables page

>>23181 What to do if bread "hangs" (which it usually does)

>>23192 What to do if you screw up the bread number

>>23210 How to ghost a bread & pick up a ghost

>>23224 What to do if Q posts

>>23240 What to do if you don't know what to do >>23243

>>23254 Summary of Eight Steps

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 26, 2020, 2:54 p.m. No.23471   🗄️.is 🔗kun

BAKING RESOURCES

 

Baker's grab bag

* Baker's Tools app (Version 0.7.2) Baker Tools v0.7.2: >>9584, >>9597, >>9601 https://pastebin.com/L1p6iRzZ

* Baker's Tools Lite (stripped down, good for baking) >>14523, https://pastebin.com/pUVCTeCG

* NEW Updated Baker's Tools Lite (q.js) >>21036, https://github.com/learnedtocode/qjs

* Try Atom as a text editor for Macs >>6925, >>6934, >>7055, >>7070

* Meme-making app kek.gg >>8771

* Crazy Bakes: wonky board, lags, baking from Index, "flood detected", dup breads >>9960

* How's your mouse for baking? >>10617

* Font used for baking school slides >>10642, https://www.dafontfree.net/find.php?q=impact

* Quik Pic bake instructions >>7549

* Original baking video >>7076 (shows how to make room for new notables)

* Overcoming paywalls >>10844

* Pastebin.com problems & alternatives >>11645, >>11609, >>11619, >>11620, >>11627, >>11640

* How to Control-F on androids & IOS devices >>13566, >>13567

* How to do a keyword search when /qresearch/ is down >>13696

* Past bread archive for /qresearch/: https://qanon.news/Archives

 

Dealing with notables

* Note-taking roles: baker, note collector, helper anon, posters >>14921

* Ten Baker Tips for Notables >>8177

* Bakers on what they look for in notables >>8351, >>8315, >>8698

* Muh Collector "how to" on notables >>9006, >>9009

* Anon tips for better notables >>>/qrb/41937, https://pastebin.com/yq7wQyvn

* Long notables; Asking anons to state main point >>13633, >>8237

* Asking anons to state the main point

* Advanced Google searching protocols https://pastebin.com/raw/JuK0xUDb

  • 5 kinds of sauce (evidence) that make a notable noteworthy >>9655

 

Free image/video screenshots, download, production tools

* Image screenshots PrtSc/snipping tool + MS-Paint https://youtu.be/KvXxCE1gxOE

* 8kun video limits (~16mg) >>8760

* Bandicam Screen Recorder >>8759, >>8762 (also: OBS, Kdenlive, Audacity)

* YouTube & Twitter (downloads plus cutting scenes from YT) >>14306

* Video downloaders: >>14237, https://www.downloadhelper.net/ ; Firefox/Opera: - https://technologyto.com/extractor.html

* VLC Player >>8714, >>8715, >>8766

* Windows Movie Maker for Win 10 >>8712

* NVidia cards (can screen-capture vids) >>8785

* Forensically (forensics magnifier) https://29a.ch/photo-forensics/#forensic-magnifier

* ShotCut NLE (open source cross platform video editor) https://shotcut.org/

* MFFmpeg (decodes & plays any format) https://ffmpeg.org/

* Natron (cross-platform video compositor) https://natrongithub.github.io/

* Handbrake (good for transcoding) https://handbrake.fr/

* GIMP & GMIC (image editing) http://gmic.eu/gimp.shtml

* Invidio (copies YT vids, restricted or not, no ads or signup) >>8792

* Avidemux.org, VideoSmaller.Com (apps for making large files smaller) >>18286

* Free Convert ((reduces file size w/good quality) https://www.freeconvert.com/video-compressor/download

  • NEW: FFmpeg (record, convert and stream audio/video): https://ffmpeg.org/

 

Baker tips IRL

>>8829 Baker's Tips - Read me first

>>6331 #01 - Ghosting a bred

>>6331 #02 - Baker changes

>>6378 #03 - TOR baking

>>6651 #04 - Defeating shills with facts & humor

>>7339 #05 - Announce you're baking (#11 too)

>>6892 #06 - Baking/note-taking protocols

>>7181 #07 - Use RED TEXT and BOLD in handoffs

>>7363 #08 - Try to notice when a cat is baking

>>13038 #09 - Respecting other bakers' notables

>>8174 #10 - Make sure to copypasta the whole page

>>8803 #11 - Announce you're taking responsibility

>>8822 #12 - Embed baker changes to provide more info

>>8824 #13 - Watch out for unknown bakers bearing gifts

>>8825 #14 - Use named pastebins to defeat shill complaints

>>8826 #15 - Responding to shills trying to suck up baker's time

>>8827 #16 - Be aware of muh joos bakers

>>8828 #17 - All bakers screw up

>>10445 #18 - Just do it--bake!

>>9590 #19 - Don't be afraid to bake

>>10789 #20 - Post notes early so changes can be made

>>10791 #21 - No /comms/ creates misunderstandings

>>10792 #22 - Defeat shills with humor

>>14835 #23 - Keep notables [from different bakers] separate

>>14836 #24 - Make sure to ask for Handoff Confirmed

>>14801 #25 - Don't fuck with the wrong baker [take a look - funny]

>>15894 #26 - Ignore end-of-bread antics

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 26, 2020, 2:54 p.m. No.23472   🗄️.is 🔗kun

Baker stories & discussions

>>10114 How shills attack bakers - example

>>10787 Picking up a mid-bread bake - LIVE example

>>10710 Why do you bake? >>10729, >>10731, >>10732, >>10744

>>14837 Forensic baking (Mini-study: who's been messing with the dough??)

>>14114 Editing PB notables, ok or not? Baker discussion >>14227, >>14248, >>14265

>>14943 What notables draw your interest and why, baker? >>14947, >>14968, >>14975, >>14983

>>15908 HOW-TO notables (Class #16) w/baker comments >>15032

>>17219, >>17235, >>17241, >>17242, >>17245 Bakers on ghosting

>>17353, >>17362 How to update dough on a phone (<< first two posts, dialog continues….)

>>19732 Ten common "tells" that out new bakers

>>22600 Bakers on SHILLS >>22601, >>22612, >>22613, >>22617, >>22653, >>22643, >>22646, >>22855

>>22537 Funny SHILL memes in Bread #27….scroll thru to enjoy & steal.

 

Baking FAQs

>>20547 Generally

>>22535 The Dough

>>22535 Practice Baking

>>22535 Qanonbin.com NEW

>>20549 Notables

>>20549 Timing Issues

>>20550 Handoffs & baker comms

>>20551 Making Reports, Global Reports

>>20551 Baking

>>20551 Baking Error Messages

>>20552 Common Mistakes

>>20552 Q Bakes, Other Fast Bakes

>>20552 Dealing with Shills

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 26, 2020, 2:57 p.m. No.23473   🗄️.is 🔗kun   >>3594 >>3641

Dough

https://qanonbin.com/paste/doO9nAaCq

 

To honor POTUS & the last night of the RNC

class is on FRIDAY (not Thurs) night

THIS WEEK ONLY

See you there, baker & future bakers

 

End of RNC celeb

Bring yer favorite virtual treats

(i'll be here with the choco-covered bacon)

o7

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 3:43 p.m. No.23575   🗄️.is 🔗kun   >>3599 >>3647

So we kin bake 'n rally too…..

https://youtu.be/H3Sfi2DPDy4

 

Got yer fav treats to share w/frens?

I got one - also a recipe

C'mon in frens, be back in just a few.

Daybaker ID: 6deb98 Aug. 28, 2020, 3:55 p.m. No.23583   🗄️.is 🔗kun   >>3589 >>3594 >>3601 >>3610

Good evening, all.

I hope you're doing well.

Getting back into the swing of things this past week.

Have an obligation in about half an hour, but wanted to say hello and hang out for a bit.

As for treats… lemon bars sound really good right now, actually.

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 4:03 p.m. No.23592   🗄️.is 🔗kun   >>3599 >>3600 >>3647

>>23589

Was gonna make ya wait….

but "Life is short, eat dessert first."

 

Lemon Lubber here, just made this. Easy and good - 14 yr old relative made the next day too, big hit.

 

Lemon Pie with Almond Crust

fantastic….be sure to toast almonds b4 adding.

https://sallysbakingaddiction.com/creamy-lemon-pie/

 

Bonus: One-person lemon curd:

1 small lemon

1 egg, beaten well

1 T melted butter

1 T half n half

2 T sugar

 

Mix ingredients in small bowl and put in microwave on high for 30 secs, stir, then 15 sec at a time (stir between) until med thick.

If you overcook, you'll have a sweet lemon omelet.

Anonymous ID: 85cce5 Aug. 28, 2020, 4:06 p.m. No.23599   🗄️.is 🔗kun   >>3605 >>3612

>>23575

Evening everybody.

Rally reeeeeeeeeeeeeeeeeeeeeeee

Hope you're all well.

Thank you for coming new bakers, bakers, and thanks to Freebaker for setting up the class and makin' it all super-comfy.

 

>>23592

Hello frbe, good to see you. Baking in the general just now as well, so think I'll do step by step baking tonight. If you've a subject to side-by-side with that, then great. If not we can do a QnA alongside.

What do you think?

Anonymous ID: 3cb652 Aug. 28, 2020, 4:08 p.m. No.23602   🗄️.is 🔗kun   >>3603

>>23598

 

I've been paying IRL prices for things which may have originated with us. I can see the light at the end of the tunnel though. Just gotta find a sustainable income for the time being.

Anonymous ID: 85cce5 Aug. 28, 2020, 4:15 p.m. No.23613   🗄️.is 🔗kun   >>3616

>>23605

That would be good, to wait a bit.

How about making a post here saying we'll be starting step by step baking in a while, meanwhile you can make a start by looking through the materials at the top of the dough?

Daybaker ID: 6deb98 Aug. 28, 2020, 4:20 p.m. No.23622   🗄️.is 🔗kun   >>3692

>>23608

Specialty? Getting there, slowly but surely.

Enough to impress the born-and-raised, so I'll take it lol

>>23609

Doing alright. Back to the regular schedule, almost.

Normie recon has been stellar compared to the microcosm of idiots from the past couple of months.

All good overall.

>>23610

Good to see you as well.

Days here are pretty nice, and looking nicer by the minute.

Hope things are well on your end.

 

Speaking of nice days, POTUS has a gorgeous sky in the background.

America the Beautiful, indeed.

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 4:21 p.m. No.23623   🗄️.is 🔗kun   >>3626

>>23621

Was bakin' when that BREAKING story came out a day or two ago

Thought, "Isn't this the second coma in one year?"

Didn't notable it

(Bongino rule, kek)

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 4:23 p.m. No.23627   🗄️.is 🔗kun   >>3629

POTUS looks great!

Looks like he's been on vacay for a month

(when does he sleep?)

 

>>23620

Any newcomers here?

Have a drink, anon(s).

There's moar to come.

Anonymous ID: 3b56aa Aug. 28, 2020, 4:31 p.m. No.23635   🗄️.is 🔗kun   >>3638 >>3639

newbie here. lurked on QR for over a year before i began my career in shitting breads. kek. for the record, this anon is not qualified to bake, and is lurking in order to be a better anon all around. many thanks for all the bakers and the dedication given, and ty for letting me audit your class.

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 4:34 p.m. No.23638   🗄️.is 🔗kun   >>3644

>>23635

welcome anon

>my career in shitting breads

well, i guess that's one way to get 'closer to the dough'

never heard of anyone making a career of it tho

;-}

Daybaker ID: 6deb98 Aug. 28, 2020, 4:36 p.m. No.23639   🗄️.is 🔗kun   >>3644

>>23635

Good to see you.

For clarification, it is not a matter of qualification.

Any Anon who volunteers can bake; if and when you wish to volunteer, please do so.

Feel free to stick around if you'd like to learn how.

All the same, I hope you're having a good evening.

Anonymous ID: 3b56aa Aug. 28, 2020, 4:41 p.m. No.23644   🗄️.is 🔗kun

>>23638

kek anon of many hats. all designed by me. haha. but i jest and think im funny. am serious though when i say…i love this movement. i love what has been uncovered and brought to light at last. have waited eons. ;) freedom baby!

>>23639

thank you. you are kind. …

Anonymous ID: 85cce5 Aug. 28, 2020, 4:42 p.m. No.23646   🗄️.is 🔗kun   >>3649 >>3700

Welcome To Bake Class

 

Thanks for coming, new bakers, bakers. It's good to see you.

We're taking a break to listen to POTUS just now and will start in a while with…

Step by Step baking practice

 

Enjoy the rally !

Daybaker ID: 6deb98 Aug. 28, 2020, 4:45 p.m. No.23654   🗄️.is 🔗kun   >>3656 >>3657 >>3658

Gotta go for now, all.

Prior social obligation.

Very glad to see you, as always.

Hope to hit the kitchen proper some time this coming week.

God bless you all.

I hope you all have a great evening.

gb ID: 551465 Aug. 28, 2020, 4:47 p.m. No.23661   🗄️.is 🔗kun   >>3664

>>23647

appreciate the goodies-kind makes my salad look bad.

I'm in the blue hair crew for dinner time-eating now

have always eaten earlier than most

one thing that drove me nuts as a kid was how late my parents ate-like 8pm or later

gb ID: 551465 Aug. 28, 2020, 4:54 p.m. No.23673   🗄️.is 🔗kun   >>3676

>>23664

not all the time but for the most part it was later

when young always had it when I needed it but as I got older the time got later and later.

going out with them later in life was always like that.

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 5 p.m. No.23676   🗄️.is 🔗kun   >>3683

>>23673

in mediterranean countries, dinner's late

coz HEAT

nice for adults, everything open half the nite

vaca'd in Spain one time,

eating paella at 11pm by the ocean

cool with waves against the rocks, pretty nice

gb ID: 551465 Aug. 28, 2020, 5:05 p.m. No.23683   🗄️.is 🔗kun

>>23676

Yep-mex is like that too from a family standpoint.

never made it to spain but most of the other countries in yerp-be it business or v'kay.

France was torture 'cause dinner lasts 5 hours.

teach ID: 85cce5 Aug. 28, 2020, 5:11 p.m. No.23692   🗄️.is 🔗kun

>>23612

Thanks for offering doc. Star.

>>23622

Thanks. And you. Good to hear your days are nice. All's great here thanks with beautiful days as well. Great rally. POTUS on fire. We're back.

doc ID: 90c9d1 Aug. 28, 2020, 5:11 p.m. No.23693   🗄️.is 🔗kun

>>23689

had the discussion with g1 about it taking 10 years to rebuild, he thought a few, he's now understanding the depth of depravity that's out there

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 5:14 p.m. No.23698   🗄️.is 🔗kun   >>3701

>>23686

Full yet? i might have to wait on the burger for midnight snak….it's all Dayb's fault, he wanted lemon bars so i posted dessert first.

 

 

>>23689

R U interested in doin' a little step by step lurqin?

teach ID: 85cce5 Aug. 28, 2020, 5:14 p.m. No.23700   🗄️.is 🔗kun   >>3703 >>3705

>>23646

WELCOME TO BAKING CLASS !

 

New bakers, thank you for stepping up to help the kitchen and for coming to the class. Respect.

Bakers, notetakers and anons, thank you also for coming. Your experience and input makes the class and really helps those up and coming.

 

The class is informal and relaxed. Feel free to ask questions, shout out if or when you're stuck / need some help and remember, there are no dumb questions, ever.

There's usually plenty of flour flying around so feel free to mess up. It's how we learn.

 

One of our bakers usually instructs (m'self today), while Freebaker facilitates the Q&A and discussions. Regular bakers are also usually in-thread (dropping in when they can), helping to answer the Q&As.

 

So….. feel free to ask any questions about anything regarding baking, even if you're not learing to bake today.

 

We are all here dedicating our time to teach you and pass on our knowledge to you, new bakers. We want to help you in whichever way we can. Please give us feedback and let us know how we can.

 

Once you decide you're ready to bake, we will all continue to help you, so don't feel you'll be out on your own in the wild west.

Thank you bakers, Freebaker and BO.

 

Here's what we'll be doing in this video and slide series -

teach ID: 85cce5 Aug. 28, 2020, 5:17 p.m. No.23703   🗄️.is 🔗kun   >>3716

>>23700

MODULE 1 - BAKING

 

In this module we'll be showing you step-by-step how to make a thread -

Step 1. Getting the most recent version of the dough

Step 2. Copying and pasting it into your text editor

Step 3. Making a new thread and posting it

Step 4. Making a new pastebin and posting it

Step 5. Telling anons where the Fresh Bread is

 

By the end of Module 1 you will -

  1. Have all the knowledge you need to make a thread

  2. Have made your own thread/s in /comms/, the baking practice kitchen

 

MODULE 2 - NOTABLES, TIMING, TIPS & TRICKS

Module 2 will cover Notables, timing, tips & tricks.

We'll do this module next Thursday.

Once you've completed the 2 modules you'll have all the information you need to be able to baker.

After that, when you feel you've had enough self practice and feel yourself you are ready, you can hit the big stream QR Kitchen.

 

Ready? Great. Let's go.

Shout out if you're following along, or if you want to lurk and do it, cool as well.

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 5:19 p.m. No.23708   🗄️.is 🔗kun   >>3717 >>3719

>>23701

see, teach is listing the step for bakin'

you don't have to bake

but it's not quite what people think it is

lotsa steps, so takes practice

i used to have 'brain freeze' when practice baking

but brain eventually unfroze

(most of the time)

teach ID: 85cce5 Aug. 28, 2020, 5:20 p.m. No.23709   🗄️.is 🔗kun   >>3711 >>3726

>>23705

>Can that be a paying gig

Fraid not anon. You could write to Q and ask though. Bakers just do as much as they can, when they can, a lot of us juggle it in between workfaggin.

teach ID: 85cce5 Aug. 28, 2020, 5:23 p.m. No.23716   🗄️.is 🔗kun   >>3733

>>23703

PREPARATION

OPEN YOUR TEXT EDITOR & DOWNLOAD THE GENERAL IMAGE

 

  • Save the General Thread image. You'll use it to practice baking in a while.

 

  • Open your text editor;

  • On Windows, Notepad or download Notepad++ (free & multiple tabs)

  • On Mac, TextEdit or download Atom from https://atom.io/ (free & multiple tabs)

  • On Linux, Atom, Kate, Leafpad, Pluma, Vim or Emacs

Anonymous ID: 3cb652 Aug. 28, 2020, 5:23 p.m. No.23719   🗄️.is 🔗kun   >>3729 >>3734

>>23708

 

My first couple bakes were a breeze after just reading an image step by step guide, but it seemed the curve-balls started flying after that. This is my first baking class, and I've been baking for months. I am mostly here to demonstrate my willingness to work as a team because it seems my issues stem from some thinking I'm out for myself or to steer the narrative a different way. I love all you fags, and the ostracizing doesn't weaken my resolve, but they do make it difficult to want to work as a team.

Anonymous ID: 3cb652 Aug. 28, 2020, 5:27 p.m. No.23726   🗄️.is 🔗kun   >>3744

>>23709

>>23711

 

If I knew more, I could help more. I do not wish to kill american jobs, nor do I wish to deny great benefits to those who are here to truly work toward a better America. I apparently have little to say about it though. Also, keep in mind, I can turn a blind eye to some things even if they're smoking the kush.

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 5:27 p.m. No.23727   🗄️.is 🔗kun

>>23717

>i'll know

hahaha….

seems like everybody starts bakin' by either thinking they don't know anything or that they know everything

can take a while to find the middle ground

teach ID: 85cce5 Aug. 28, 2020, 5:28 p.m. No.23729   🗄️.is 🔗kun   >>3732

>>23719

Glad you came, baker. It's good to see you. Fire away with anything on your mind. This is the time and havin' a chat in a more relaxed environment does wonders for the team spirit.

In the fast stream it's impossible.

Feel free to help answer any questions as well, we all learn from each other.

gb ID: 551465 Aug. 28, 2020, 5:29 p.m. No.23730   🗄️.is 🔗kun   >>3739

>>23720

perfect the way it is

nord style

stayed away from doing that specific style because it makes whatever they show up with that much moar enjoyable.

>>23728

I leave "it" alone mostly nao.

It's fun to wind them up every now and then

Anonymous ID: 3cb652 Aug. 28, 2020, 5:31 p.m. No.23732   🗄️.is 🔗kun   >>3737 >>3742 >>3763 >>3782

>>23728

 

>>23729

 

I feel as thought I have been targeted by some, but I can't figure out why unless it is for selfish regard, which brings me to the money question. Nobody hates for non-monetary or physical reasons, and as this is an image board, my mind flows to the prior.

teach ID: 85cce5 Aug. 28, 2020, 5:31 p.m. No.23733   🗄️.is 🔗kun   >>3750 >>3754

>>23716

STEP 1

FIND THE CURRENT DOUGH

 

The first step after you agree to bake is to find the most recent version of the dough.

Or.. as we say, 'grab the dough'.

 

The dough is always found in the current general thread.

It's the last bakers post, has a Pastebin link and is usually marked 'DOUGH'

 

See slide and video, then head to the latest general thread and find it or 'grab the dough'.

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 5:32 p.m. No.23734   🗄️.is 🔗kun   >>3738

>>23719

lotsa curve balls all right

it's impossible to explain 'em all just with instructions

>ostracism, criticism

dealt with plenty as a new baker

coz shit happens, mistakes get made

and mine were pretty good

sometimes it comes later

but it always comes

better to know you can walk thru fire early on

w3ebue6701771 !!!2U2bdjyDa1sk ID: e99d9b Aug. 28, 2020, 5:34 p.m. No.23736   🗄️.is 🔗kun

So basically it's a participation handshake? Naw fuck that print da monet! Based on bakes performed multiplied by quality and so on KEK!

doc ID: 90c9d1 Aug. 28, 2020, 5:34 p.m. No.23737   🗄️.is 🔗kun   >>3741 >>3745

>>23732

I think you confuse hate with lack of respect, hate is a strong word and fam doesn't feel that way, ever, disagree, you bet your ass but never to hate, we drop it, my bread is my bread and your bread is your bread, I respect that, do you? OSS and I tangle on issues but my bread is mine and his is his. there is a line, do you know where it is?

Anonymous ID: 3cb652 Aug. 28, 2020, 5:35 p.m. No.23738   🗄️.is 🔗kun

>>23734

 

There is something different about my criticism, and I notice much more that I say. This is something which has never been done before, and I know I am in focus.I am still trying to figure out exactly why.

d2l ID: 5d3f3b Aug. 28, 2020, 5:36 p.m. No.23740   🗄️.is 🔗kun   >>3748 >>3749 >>3757 >>3760

Hi bakerfam it's your friendly neighborhood doughslanger . been working a side job construction work to keep the wheels on the boat but I been doing some fill in shifts and emergency shifts for the cause and also getting the info out there social media and word of mouth on the street. U know you can count on me to do what I can to help the plan win. I wish I had more energy to do more the construction work is pretty intense although I am surviving thru the planscamdemic. Hope you all are well and you know you got me on your side all the way .

teach ID: 85cce5 Aug. 28, 2020, 5:36 p.m. No.23742   🗄️.is 🔗kun   >>3751

>>23732

Like frbe said, just gotta walk through the fire. Shit happens all the time in the big stream and comms can easily get muddied. happens with all of us here but we just move on past it. Want to say what your experience has been?

d2l ID: 5d3f3b Aug. 28, 2020, 5:38 p.m. No.23746   🗄️.is 🔗kun   >>3753

I probably have energy to bake a bread or two but thatd be it for tonight was on a roof in the rain today .If yall are having any problems w bakin tonite that is not sure

teach ID: 85cce5 Aug. 28, 2020, 5:39 p.m. No.23750   🗄️.is 🔗kun   >>3764

>>23733

STEP 2

COPY THE CURRENT DOUGH

 

Let's now copy the current dough from the pastebin.

Details on the slide and video.

 

  • Click 'raw' first. This gives you a copy without formatting.

  • Select and 'copy' all the text in the box.

 

  • Note the 2 browser windows open, the current bread and the pastebin dough link.

It's a good idea to keep your windows tidy and not have too many open.

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 5:40 p.m. No.23753   🗄️.is 🔗kun   >>3758 >>3765

>>23746

Hi d2L. What does that stand for anyways? Your 'consonants' name starts with N (or M - hard to remember). i remember the time you showed up and said you couldn't remember yer own "name." pretty funny.

teach ID: 85cce5 Aug. 28, 2020, 5:42 p.m. No.23757   🗄️.is 🔗kun   >>3775

>>23740

Hey doughslanger. Great to see ya.

Glad you're getting through the scamaplana there. WTG.

Tx is baking rn but he might need a break idk. You could check with him if you're up for a spin.

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 5:44 p.m. No.23761   🗄️.is 🔗kun   >>3771

>>23747

>RL?

Dunno.

All i really know is that we all have somethin' we can do to help things out. Each finds his own way. No one of us is gonna 'save the world,' but each contributes. Don't have to do everything, just something.

doc ID: 90c9d1 Aug. 28, 2020, 5:45 p.m. No.23762   🗄️.is 🔗kun   >>3768

>>23758

when I first saw the past I was like, exorcist, all consonants, frebe asked if I knew anything about him and I as like yeah, he bakes in the am, around wnb, consonants stuck for me, gonna work on d2l, promise

guud name for a baker wakes

guud baker deserves a guud name

teach ID: 85cce5 Aug. 28, 2020, 5:45 p.m. No.23764   🗄️.is 🔗kun   >>3789

>>23750

STEP 3

PASTE IT ALL INTO A TEXT EDITOR, OR EDIT STRAIGHT INTO PASTEBIN

 

Paste the dough into a text editor on your 'puter.

Use notepad or notepad++ (free download).

 

Or… ANOTHER METHOD -

When you open the dough paste in pastebin.com, just click 'clone'.

This creates a cloned dough you can add your notables into.

 

You will enter new Q posts and notables to the text doc, or the cloned pastebin doc.

Whatever you prefer.

d2l ID: 5d3f3b Aug. 28, 2020, 5:46 p.m. No.23765   🗄️.is 🔗kun   >>3772 >>3778

>>23753

KEK ! yea Nglxqyz ! or something ! I do that so its like anon too confusing to remeber ! Yea Dark to Light baker WNB called me one day kek ! I was doing the 4 am shift but thank God Qs in control, I see the movie and I know things are getting better. I been able to sleep a lil longer. Blessings to you all Il be here as much as I can to help you can count on it

 

>>23759

Thank You Worlds Nicest Baker !!!!!!!!!!!

 

>>23760

Hello amazing baker ! Hope all is well hope the new bakers are all having a good class just thought Id drop in to see if you needed help.

>>23763

Hi Kekbees !

Anonymous ID: 3cb652 Aug. 28, 2020, 5:49 p.m. No.23771   🗄️.is 🔗kun   >>3786

>>23761

 

I guess we'll see what happens. I love the way things are going. I feel like we were supposed to be on a different timeline right now, but we're not.

teach ID: 85cce5 Aug. 28, 2020, 5:53 p.m. No.23774   🗄️.is 🔗kun   >>3779 >>3803

>>23741

When we're baking we're baking for the board and anons in the thread, so although we make decisions about what to include based on a post's merit in terms of being properly sauced, or a popular decode or opine, anons are also watching the news because of 'news unlocks the map'.

So when multiple publications are reporting something and it's beneficial for anons to know when they come back to the board to catch up and look at the notes, then regardless of what we think personally, it's notable.

I think that's what happened with that thread when you were baking, re the bible burning and Antifa. Anons were pissed because you were saying ' BLM bible burning was a retarded fake snipe at public opinion shifting', which was your personal opinion.

d2l ID: 5d3f3b Aug. 28, 2020, 5:53 p.m. No.23775   🗄️.is 🔗kun   >>3864 >>3869

>>23757

TYVM for ALL you do teach and crew wil check w him TY. Also best luck to all new bakers the rewards are insane cool . Amazing things will happen to you for helping the cause Literally like living in a movie . Doit new bakers!!!

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 5:54 p.m. No.23777   🗄️.is 🔗kun

>>23751

On the main board, it can get confusing.

If yer a new baker, you got other bakers, anons, and shills in the same place, all saying stuff. Can feel like everyone's jumping on you, but that's coz you're doing it for real. Here anons learn to bake, so you can screw up and get supportive feedback til you get the basics down.

Anonymous ID: 3cb652 Aug. 28, 2020, 5:56 p.m. No.23779   🗄️.is 🔗kun   >>3803 >>3864

>>23774

 

Good. I am glad we had this conversation. I have a little better understanding of what we're doing here now. I want to help on a higher level. I'll play my part for now, and I look forward to the future. I also apologize for my misunderstanding.

d2l ID: 5d3f3b Aug. 28, 2020, 5:56 p.m. No.23780   🗄️.is 🔗kun

I love every good baker even the good guy clowns you got a brother for life never forget that don't care what suit you wear you my fam. Ok gn frens that's all gre8 class great work were gonna get thru this !! Im praying for you

kekbees !!!ZDVkOGZmZmJjZDFm ID: 3a291a Aug. 28, 2020, 5:56 p.m. No.23781   🗄️.is 🔗kun   >>3787 >>3790 >>3850

>>23773

 

indeed, i've been fighting irl battles.. trying to get something going to replace was isn't coming back.. entertainment is… gone. haven't worked all summer. still not working and the piper calls. Then add in the cuttthroatness that the entertainment industry is.

 

soo been doing necessary things o7

teach ID: 85cce5 Aug. 28, 2020, 5:57 p.m. No.23782   🗄️.is 🔗kun   >>3785 >>3788

>>23732

Could also be b/c of the breads which haven't been baked a few times b/c the baker just disappeared.

Anons and bakers notice and are wary of anyway, naturally, so when that happens a couple of times and the disappearing baker gives no explanation in the nb or whenever, it can create distrust.

Communication always helps.

teach ID: 85cce5 Aug. 28, 2020, 6 p.m. No.23789   🗄️.is 🔗kun   >>3797 >>3801

>>23764

STEP 3a

TRIM YOUR DOUGH - REDUCE THE NOTABLES SECTION

 

Once you've 'grabbed the dough', the next step is to prepare it.

We will now cut the Notables Section down to make it a postable size.

The maximum size of one post is 4700 characters, so we'll make sure Notables is under 100 lines.

 

Check out the slide and video and then let's do it -

doc ID: 90c9d1 Aug. 28, 2020, 6:04 p.m. No.23795   🗄️.is 🔗kun   >>3826

>>23787

sux when they twist the thing that you love doing the most, sorry for that, as long as you continue to pursue in some capacity I hope your inner self will be content, nothing like having to pay bills, never the focus but always there

teach ID: 85cce5 Aug. 28, 2020, 6:04 p.m. No.23796   🗄️.is 🔗kun   >>3800 >>3824

>>23785

Definitely.

If someone's claiming fake shit about you, you gotta set them straight. Missunderstandings are so easily made here, the best we can do is put forward what happened from our side and hopefully the other does too, and the missunderstanding can be worked out.

 

So if I lost my connection or something, I didn't get the fresh bread up and someone stepped in and ebaked. As soon as I was able to I'd post about it, say sorry, say what happened, check on the new baker. Comms.

That saves anyone thinking I just disappeared, and creates trust over time.

kekbees !!!ZDVkOGZmZmJjZDFm ID: 3a291a Aug. 28, 2020, 6:06 p.m. No.23798   🗄️.is 🔗kun   >>3810

>>23790

 

I'm working on a setup to do self-hosted remote support.. plan is to link to all of the social sites and run a presence.. then market the fuck out of it to muh local F&F's.

 

try and usurp the local remote support moarket now that all the illegals will be packing it up.

 

>>23791

 

yeah. the national market killed it.. the local markets actually have a lot of good talent that get… ignored for the hollywood faggotry very often

teach ID: 85cce5 Aug. 28, 2020, 6:07 p.m. No.23801   🗄️.is 🔗kun   >>3818

>>23789

MAKE SPACE FOR YOUR NEW NOTABLES

 

Let's make a space for your new notables to go into.

Check the video for a simple explain.

 

It's good practice to double and tripple check that you're listing them under correct thread number.

Run down the previous batches to check the numbering and check the current thread number that they match.

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 6:09 p.m. No.23803   🗄️.is 🔗kun   >>3808 >>3809 >>3812 >>3815 >>3820

>>23774

This is a really good point re personal opinions

Baking needs to be pretty impersonal

As soon as i step into that role, try to be friendly but focused on 3 things: what is required to preserve the dough, develop a informative bun, and maximize anon input. Like Kekbees, feel like it's anons' dough, i'm a facilitator.

When i'm anon, it's different - can speak my opinions more freely, if i choose

 

When stepping down after handoff, usually remain fairly diffident for remainder of bread, coz i'm still 'known'.

 

>>23779

teach ID: 85cce5 Aug. 28, 2020, 6:10 p.m. No.23806   🗄️.is 🔗kun   >>3814

>>23797

No, firmed is short for 'confirmed', used during handoffs.

There's no word for this 'ready' dough, doc and I call it a LnL dough (locked n loaded dough), and in past years bakers have said 'I'm kneading the dough', meaning they're preparing it, just like the class step we're at now.

teach ID: 85cce5 Aug. 28, 2020, 6:13 p.m. No.23811   🗄️.is 🔗kun   >>3816 >>3819 >>3821

>>23788

Yes, I remember. I think it was because you were offering to take the handoff and instead of a link from your pastebin to tell the baker who you were, you were using the baker's dough post.

And… everyone thought you were Freddy / Endchan / some other shill.

kekbees !!!ZDVkOGZmZmJjZDFm ID: 3a291a Aug. 28, 2020, 6:15 p.m. No.23815   🗄️.is 🔗kun   >>3823

>>23803

>it's the anon's bread

 

Word. And this isn't rhetorical. The anons will absolutely strip you of a bake if they get sick enough of whatever bullshit is going on.

 

It's fascinating to watch.

 

I tend to have the same demeanor no matter if I'm baking or not.. I just shit talk less when I'm baking because.. I'm busy baking :D

teach ID: 85cce5 Aug. 28, 2020, 6:17 p.m. No.23818   🗄️.is 🔗kun   >>3856 >>3862

>>23801

STEP 4

CREATE A NEW THREAD

 

When live baking, at around 650 - 670 posts, create a new thread.

If it's busy, start at 630 - 650 posts.

Bake earlier rather than later.

 

Tell the group you areBaking

Or post the Notables Bun

This assures everyone that there's a baker.

 

Open the Catalog in a new window.

Click 'Create a thread'.

Follow the steps in the slides & video.

 

We will be baking in the practice bakery at /comms/.

The /comms/ catalog link: https://8kun.top/comms/catalog.html

Open it up, follow along in this thread and actually bake your first bread.

gb ID: 551465 Aug. 28, 2020, 6:18 p.m. No.23820   🗄️.is 🔗kun   >>3830 >>3833

>>23803

and agree with KB..pretty much no change in approach

when they don't bitch-one way or another you've done a good job in the selection/communication.

the shills usually leave me alone but wasn't always that way

wnb ID: 305420 Aug. 28, 2020, 6:18 p.m. No.23821   🗄️.is 🔗kun   >>3827 >>3831

>>23811

I won’t handoff to a request or using my bin. Think happened at few times over the past month if my bearings are correct. Time has little meaning when you do this stuff daily. Kek

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 6:21 p.m. No.23824   🗄️.is 🔗kun   >>3825 >>3873 >>3877

>>23796

Another thing that happens on gy - baker falls asleep! Hasn't happened to me, but does happen, have seen bakers try to pretend something else but better to admit the truth.

 

Anons really don't care if you make mistakes, just care that you 'fess up. Learned that from your baking materials way back when - tx, teach.

 

>>you gotta set them straight

but u tend to 'set them straight' very carefully. Rationally with facts. Anons seldom if ever get triggered as a result. Really like your patient questionning? ("Why is it notable, anon?")

 

>>23800

It's easy to get paranoid around here but most problems come from not communicating with anons or not owning up to minor mistakes.

Anonymous ID: 90c9d1 Aug. 28, 2020, 6:25 p.m. No.23829   🗄️.is 🔗kun   >>3841 >>3842

>>23814

if you want to bake the proper "ask" would be

confirm handoff

 

I would reply

handoff confirmed

 

just a note here

we chat about needing to handoff before we do

this process is perfunctory as we already have it worked out, I know wakes needs to go, NB knows I need to go, bakers check in to see if needed, it's rarely a cold request, only in ER and even then we know the players and see what's going on, sitch awareness and who you are dealing with

ask teach, I stuck up for you, just need to follow our lead

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 6:26 p.m. No.23833   🗄️.is 🔗kun

>>23820

one thing i'm noticing during the last few months

is how protective anons have become towards the kitch

more so than previously

this is good for the board

hope my/our actions help that to continue

wnb ID: 305420 Aug. 28, 2020, 6:28 p.m. No.23836   🗄️.is 🔗kun   >>3839

>>23831

Kek. You tawk’n to me?!

No worries. Friendly fire habbens in the heat of the battle. We vets have been thru way harsher treatment than that. Like I said b4, it’s all guud. Bakerfam is bakerfam.

teach ID: 85cce5 Aug. 28, 2020, 6:29 p.m. No.23838   🗄️.is 🔗kun   >>3844

>>23819

It's a good way to be. We've all learned things baking that way. Everything sticks and we get better and better, but still, new things always come up. Baking is a quantum learning experience. Seriously.

 

It was unlucky timing you starting to bake when you did, as we'd been having kitchen raids with guest pastebins and started checking who we were handing off to.

You looked like a raider by posting the baker's dough post, bakers told you to get lost thinking you were a raider, you got pissed and angry wondering why, and I think that's why your start was a bit rocky.

I respect you for keeping going and think when you're impartial and have good comms, you're a good baker with the makings of being a great one.

kekbees !!!ZDVkOGZmZmJjZDFm ID: 3a291a Aug. 28, 2020, 6:30 p.m. No.23840   🗄️.is 🔗kun   >>3847

>>23819

>I'm a bit of a trial and error learner

 

yeah you are, kek.. the thing that is saving you is that you are here, now, being transparent. Thank you.

Anonymous ID: 3b56aa Aug. 28, 2020, 6:30 p.m. No.23841   🗄️.is 🔗kun   >>3860

>>23829

ive noticed that much. you guys have it so well squared up. a well oiled machine. im just here to help. love you guys, this movement… my POTUS. ;). our good country.

 

for

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 6:31 p.m. No.23846   🗄️.is 🔗kun   >>3854

>>23788

>guest account

U started baking at just the time when kitch had been having serious problems with dup bakes when Q was posting - big mess - over and over. Bakers were trying to keep this problem contained so looking for a 'track record'. Since u didn't come thru class, u were a complete unknown. And when u make new baker mistakes, hard to know whether u were a new baker or a shill trying to mess things up. Get the gist?

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 6:33 p.m. No.23853   🗄️.is 🔗kun

>>23834

hello anon, welcome.

yes, movie full of interdasting twists and turns.

Like the current plot twists - POTUS so radiant.

Anonymous ID: 3b56aa Aug. 28, 2020, 6:34 p.m. No.23856   🗄️.is 🔗kun   >>3867 >>3880 >>3887

>>23818

okay teach….. i love your class. i feel a bit better. i wont practice just yet. its been a long day. but i do have one worry. when i am on the board and it lags, and it does, alot, especially certain times. how the hell could i keep up if i were baking? should a lowly anon with computer limits like that even consider baking?

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 6:35 p.m. No.23859   🗄️.is 🔗kun   >>3863

>>23819

Used to be say i was a trial and error learner but got burned so bad one time that i gave it up and got moar cautious. Before coming here, kek.

Anonymous ID: 90c9d1 Aug. 28, 2020, 6:35 p.m. No.23860   🗄️.is 🔗kun   >>3865 >>3876

>>23841

so if you want to bake when I'm baking DSB bin

just say, baker checkin in

I'll ask ya how it goes, wanna bake, guud for 1 or 2 or something like that, then we agree, you ask to bake officially, "confirm handoff" and I'll be slangy and say "firmed yo" which means handoff confirmed, officially, then you come back and answer ==acknowledged= to assure me you have the dough and the bake, like I told you before, the words are not so important as the form, ask, answer, acknowledge, lord velli and I had it down to 3 words we were done, it's relational so be relational

teach ID: 85cce5 Aug. 28, 2020, 6:36 p.m. No.23862   🗄️.is 🔗kun   >>3893

>>23818

STEP 5

ENTER THE THREAD INFO

 

If, after clicking on 'New Thread', the posting bar sticks at 100%, open a new catalog window and look there for it. If it's not there keep refresing the page.

Sometimes it can take from 30 - 60secs for a thread to post / show.

 

See the slide and video, and then let's enter the info and create our new thread -

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 6:44 p.m. No.23867   🗄️.is 🔗kun

>>23856

>lag

r u sure it's your computer?

there's plenty of lag even when computer setup is good

last night, board completely stopped for 5 mins or so right in the middle of my bake

then it was ok

 

If computer does have limits

try practice baking and see when (and whether) those limits actually screw anything up

IF YES, you can always take notes with the idea that you'll bake if nobody steps up

there are many ways to participate in the kitch

Anonymous ID: 90c9d1 Aug. 28, 2020, 6:45 p.m. No.23870   🗄️.is 🔗kun   >>3881

>>23865

I never had problems with your notes or bakes for that matter, just the tude when I tried to explain procedure

I don't help that much, huh

no tude here yo

kek

teach ID: 85cce5 Aug. 28, 2020, 6:45 p.m. No.23873   🗄️.is 🔗kun   >>3889

>>23824

>gy - baker falls asleep

No wonder. kek. Longass breads sometimes on the gy.

It's hard, but even if something like that happens, it's best to fess up. We're all human and I think anons appreciate total honesty. They can feel it, and they just laugh and say no worries, whereas if you don't say anything, there's a good chanve they'll rip you next time they see you.

teach ID: 85cce5 Aug. 28, 2020, 6:48 p.m. No.23880   🗄️.is 🔗kun   >>3891

>>23856

Thanks anon, and for coming. Apologies that we got off to a late start tonight. If you want to carry on with the class in your own time, the slides and videos are all at the very top of the dough.

Go through them and do some practicing in your own time, and come when you can here if you like, there's always different topics and things to learn.

 

For the lag…

Post incoming…

Anonymous ID: 3b56aa Aug. 28, 2020, 6:48 p.m. No.23881   🗄️.is 🔗kun   >>3889

>>23870

ive never baked. and honestly, rarely even give my opinion on what baker should note. kek. shitposting seems to be my forte. im trying to be better.

teach ID: 85cce5 Aug. 28, 2020, 6:51 p.m. No.23887   🗄️.is 🔗kun   >>3892

>>23856

For board lag, it hasn't been too bad lately (in the last 2 weeks say), so it might be your connection?

If it's board lag we bake super-early, say at 650 (posts).

It's better to be early than late. A post with your notables bun saying 'baking early due to lag - keep your important posts for nb - TY' helps.

teach ID: 85cce5 Aug. 28, 2020, 6:56 p.m. No.23893   🗄️.is 🔗kun   >>3904

>>23862

STEP 6

ENTER THE REST OF THE DOUGH

 

Once you've made the new thread with the first dough section, open it up if not open already.

 

Let's add the next 3 dough sections from the pastebin as 'replies' -

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 6:57 p.m. No.23894   🗄️.is 🔗kun   >>3896 >>3900

>>23883

veli enjoys annoying shills, heh-heh. i never paid much attn to shills, they are boring. only started when it seemed like 'part of the job.' But veli likes 'shill-hunting'.

 

>>23891

thurs at 7. but we are around during the week too, anons sometimes show up and ask q's or ask to have a practice bake checked.

teach ID: 85cce5 Aug. 28, 2020, 6:58 p.m. No.23895   🗄️.is 🔗kun   >>3897

>>23891

Yep, every thursday at 7pm est.

Look in the Catalog here and the class threads are all numbered. Look for the most recent one, it's usually pinned and around the first thread.

Frbe opens it at 7pm.

Comms catalog -

https://8kun.top/comms/catalog.html

 

And great. Come next week and let us know where you're at, and we'll help you with the next steps.

doc ID: 90c9d1 Aug. 28, 2020, 6:59 p.m. No.23896   🗄️.is 🔗kun   >>3903

>>23894

news guy sperg

lord, one night in class someone said veli had the guy spergin bad, veli was tearin him up, I keked and took the bake, told the news guy to fuck off and left it alone

veli was bad for that

kek

Anonymous ID: 3b56aa Aug. 28, 2020, 7 p.m. No.23897   🗄️.is 🔗kun   >>3901

>>23895

gn teach. thank you and thank you ALL. so much! you are much loved. mucho mucho respected. and God willing im not taken out before next week…. see you fags then.

kekbees !!!ZDVkOGZmZmJjZDFm ID: 3a291a Aug. 28, 2020, 7 p.m. No.23898   🗄️.is 🔗kun   >>3907 >>3916

>>23890

 

that's the way it used to be.. nice and relaxed.

 

kek, very last bake i did.. no tripcheck.. mid bread hand off, good pace, was fun :)

I think I took it from you cause you needed air and be was raring to bake so I gave it to them next bred.. Can't wait for shit to even out again, been baking less than i'd like :/

teach ID: 85cce5 Aug. 28, 2020, 7:01 p.m. No.23899   🗄️.is 🔗kun   >>3902

>>23890

kek

we could easily do it with 2 memes

i do try to keep it official to lead by example for the new bakers, but yeah, when you know who you're handing off to /from every day it's different.

doc ID: 90c9d1 Aug. 28, 2020, 7:03 p.m. No.23902   🗄️.is 🔗kun   >>3921

>>23899

it's up to you, really, I don't care

once the bin thing got worked through we have no problems, I'm so sorry for that, I was getting attacked like crazy at that time, glad you didn't take it personally cause I assure you it wasn't, I'm not like that, you must know that by now

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 7:05 p.m. No.23903   🗄️.is 🔗kun   >>3905

>>23896

newsfag ok sometimes, other times - grrrr….

when bred is fast and he's throwing one-liners, one after another, i start noticing it's him and only pick up stuff i don't have to digg on for context, dates & dups.

teach ID: 85cce5 Aug. 28, 2020, 7:05 p.m. No.23904   🗄️.is 🔗kun   >>3908

>>23893

STEP 7

COPY THE DOUGH INTO A NEW PASTE

 

You've made your new thread with 4 dough sections? '''NICE WORK.

ARE YOUR LINKS GREEN?''' Don't worry. They're broken because we're linking to QR links, when we're in another board. Just ignore them for now, I'll explain fully about links in a short while.

 

The last dough post (the 5th at the moment), is the DOUGH post.

 

Now let's make a new pastebin - the fresh dough including your new imaginary notables.

teach ID: 85cce5 Aug. 28, 2020, 7:07 p.m. No.23908   🗄️.is 🔗kun   >>3913 >>3914

>>23904

STEP 8

POST YOUR NEW THREAD LINK

 

That's it - Baked!

How's it looking? Let us know.

 

Now we need to go back to the current bread and tell the folks where to go next.

Post it any time from 730 posts onwards.

 

Let's just practice here, in our new thread.

First, let's grab the link, then paste it in this thread, pretending it's the end of the General.

teach ID: 85cce5 Aug. 28, 2020, 7:08 p.m. No.23913   🗄️.is 🔗kun   >>3920

>>23908

STEP 9

LINKING

If you're posting from /comms/ threads to /comms/ thread, your link just needs >in front of the post or thread number.

 

If you're posting a QR link from here, or from QR to Q's board, you need the longform. Memorize it by the '3/2 rule'

 

3 >>and 2 // and the board name sits in the middle

Example - >>>/qresearch/9269909

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 7:09 p.m. No.23914   🗄️.is 🔗kun   >>3923

>>23908

"POST YOUR NEW THREAD LINK"

Sounds so noice.

when bread stopped cold turkey mid-bake last night, i just waited and then it started

had no idea whether i could post Fresh link

raced to do it, blind

came in @745. KEK!

doc ID: 90c9d1 Aug. 28, 2020, 7:10 p.m. No.23916   🗄️.is 🔗kun

>>23898

Kbee, it was fun, I could laugh, I was relaxed, it was just fun, period

thanks for bringing it up

guud times, guud memories, not sure why they had to end but they did

teach ID: 85cce5 Aug. 28, 2020, 7:13 p.m. No.23921   🗄️.is 🔗kun

>>23902

Easy bro… easy and freely is good here.

As long as the new bakers know the proper procedure, they also know it can be more relaxed when you're doing it with the same person daily.

 

Yeah the pb stuff was hard on us, but never any hard feels here. I think we're pretty similar and yeah, I know that by now. We just move on to the next day as normal. That's a good friendship/ workship.

doc ID: 90c9d1 Aug. 28, 2020, 7:15 p.m. No.23924   🗄️.is 🔗kun   >>3931

>>23911

people who do meth, speed, coke, when the drug high peaks they are in the zone, that's tweakin, that peak where performance is best and flows, red text notable guy seems to be "tweakin" some days, can't stop himself, just keep goin without rhyme or reason

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 7:16 p.m. No.23926   🗄️.is 🔗kun

>>23920

Noice anon.

Only thing missing is the actual dough.

That's almost like a process in and of itself.

Your notes are the ultimate in brevity!

o7

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 7:18 p.m. No.23929   🗄️.is 🔗kun   >>3932 >>3934

>>23923

Closest i've come to a snipe is 750, but i don't really try for them - coz don't wanna miss and leave anons in the lurch. Will let 'high rollin' bakers go for that!

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 7:21 p.m. No.23933   🗄️.is 🔗kun   >>3938

>>23931

don't mind the shills in some ways coz they move the bred

although if they weren't there, we could just make it shorter

250 would be good if no shills….

but can u imagine if Q posted?

;-}

kekbees !!!ZDVkOGZmZmJjZDFm ID: 3a291a Aug. 28, 2020, 7:22 p.m. No.23934   🗄️.is 🔗kun   >>3937 >>3940

>>23923

>>23929

 

The only times i've ever gotten a snipe was when I didn't think I was going to even make the post before the bread expired.

 

It literally has been magic that it happens for me, every single time. not even lying.

 

Because I actually do not like missing the nb post so i try to do it 5-10 posts early…

teach ID: 85cce5 Aug. 28, 2020, 7:23 p.m. No.23935   🗄️.is 🔗kun

>>23920

It's excellent anon. Perfect. Not a thing to say about it. Very nice work.

Do a couple more sometime, then start adding the pastebin as you would baking for real… then do a few more, you get into a rhythm. That's what you want.

Then start practicing note taking in the general, just by yourself, lurking, and you'll start to get a feel for the pace and speed.

Plenty of info every week at class as well. If you come for a few weeks, you'll learn a lot.

Well done !

doc ID: 90c9d1 Aug. 28, 2020, 7:23 p.m. No.23936   🗄️.is 🔗kun   >>3937

>>23932

no kidding

the diggie gawdz, powers of he board that be do muh snipes for me cause they all know I'm either late and cover for me or they feel sorry about muh sorry skillz in that matter

kek

teach ID: 85cce5 Aug. 28, 2020, 7:31 p.m. No.23941   🗄️.is 🔗kun

STEP 10

TIMING

LAST STEP!

 

This slide gives an idea on timing, and the sequence we generally make when baking.

Note that with timing, all bakers are different and all shifts are different.

Play it by ear and find your own timing.

 

If Q posts and it's day or evening shift (busy), or if there are issues with the board, you may want to start baking at 630 posts.

 

If it's a slower bread for instance graveyard, you could start baking at 700 - 720.

It all depends, and one of the skills you'll learn while baking is timing.

Bakers are constantly working on getting their timing bang on, so don't worry if you're early or late, we all are sometimes.

kekbees !!!ZDVkOGZmZmJjZDFm ID: 3a291a Aug. 28, 2020, 7:32 p.m. No.23942   🗄️.is 🔗kun   >>3945 >>3950

>>23940

<fist pumping

 

Physically willing the bread to post seems to work alot too. No joke. I've ended some bakes standing :)

 

rgb had it down. they could do it on command.

teach ID: 85cce5 Aug. 28, 2020, 7:33 p.m. No.23943   🗄️.is 🔗kun   >>3944 >>3946 >>3947 >>3948

>>23939

CLASS WRAP UP

That wraps up the seminar for this week. Hopefully you've all enjoyed it. Your feedback is really welcome and helps us to constantly improve.

 

We'll keep an eye on this thread throughout the week, so if you come up against any issues, or have any questions, post them and we'll help you.

 

Recommend coming back to /comms/ anytime and making as many threads as you can.

Doing this will cement what you've learned here this eve. You start to get into a rhythm.

 

Next week we'll cover 'Notables, Timing, Tips and Traps', and do another practical sesh the week after that. Drop in any time, any Thursday. We are here for you and dedicated to teaching and supporting you.

 

Thank you for coming !

WELL DONE NEW BAKERS & THANK YOU, Freebaker, BO Rusty & BAKERS

o7

w3ebue6701771 !!!2U2bdjyDa1sk ID: e99d9b Aug. 28, 2020, 7:35 p.m. No.23947   🗄️.is 🔗kun   >>3949 >>3950 >>3951

>>23943

Nice Sesh. Much learned and saved.

 

Thanks for the videos. Super awesome. Probably could have handled my lil mini lesson in like 2 clips. but yearp.

 

Awesome teach Thanks Again.

 

07

freebaker !!wfVoXtXvss ID: 78d2bf Aug. 28, 2020, 7:39 p.m. No.23950   🗄️.is 🔗kun   >>3952

>>23942

>quickening the bred

Veli would just say all the hall monitors went home and invite anons to shitpost to get bred done, so it wouldn't take another hour. Now even gy breds are faster, so it's not so tortuous.

 

>snipes

>>23939

>>23940

>>23942

Sixth sense, amazing.

 

Time to get some rest, mebbe come back for late late or early early shift

weekends wide open, wild west

g'nite all

 

'notables' next week - great.

ty teach, see ya'll next week.

cc >>23947

teach ID: 85cce5 Aug. 28, 2020, 7:40 p.m. No.23951   🗄️.is 🔗kun

>>23944

Back atcha beeez. GL with everything there.

>>23946

Thanks bro. Always. Weekend? I'm dog tired after the RNC but I'll be there. Praying for some weekend bakers.

>>23947

Thanks to you baker, for coming and for dropping your tips. Hope to see you more and learn from you too.

w3ebue6701771 !!!2U2bdjyDa1sk ID: e99d9b Aug. 28, 2020, 7:48 p.m. No.23953   🗄️.is 🔗kun   >>4016

Anyone checked out For Men Only (1952)

 

it is showing what they do.

 

Pay attention to the animal sacrifice scene.

 

A college professor begins to suspect that a student's accidental death was tied to his refusal to take part in a traditional "hazing" and was no accident.

Daybaker ID: 6deb98 Aug. 29, 2020, 11:58 a.m. No.23958   🗄️.is 🔗kun   >>3959 >>4015

>>23600

As promised, a recipe… classic gumbo.

Technically, you can find variations of this recipe anywhere, and all credits go to Toups, Wilson, and Prudhomme for their influences on this dish and Southern cuisine in general. That said, this is a Cajun-approved variation.

 

First, get a Dutch oven or any big-ass pot, and a wooden spoon.

Second, start making this early in the day, ideally around noon.

Third,

Prep the following:

4 lbs chicken thighs, seasoned with salt, pepper, thyme and cayenne, baked at 400°F under a low broiler until golden brown, with all juices retained

1-2 lbs smoked sausage, andouille preferred, cut into bite-size pieces

1 cup grapeseed oil

1 cup flour

x2 of the following list, all finely diced:

  • 1 onion

  • 1 bell pepper

  • 2 ribs of celery

  • 1 jalapeño

1 head of garlic, all cloves peeled and minced

4 bay leaves

1 tsp thyme

Half a bottle of an amber or light beer, lager preferred, nothing dark like a stout or funky like a Belgian, and for the love of Christ, no IPAs. Think higher end of cheap /lower end of craft lagers (Yuengling ideal)

5 cups chicken/vegetable stock, crawfish boil leftover stock ideally

The following are added to taste:

1 tsp salt

Black pepper (from a grinder until you have to switch grip twice)

0.5 tsp cayenne

1 tsp smoked paprika

 

Procedure:

  1. Get the chicken ready as described above. You can knock that out either before or during the more committed Step 1, your call.

  2. Pour the grapeseed oil and flour into the Dutch oven over medium heat and make a dark roux. You will be stirring constantly, so have that beer on hand so you can drink it to the halfway point. Your roux should have the color of a milk chocolate bar, the consistency of wet sand, and be thick enough to leave a clear streak of ceramic when you scrape the bottom of the pot. If you burn it, start over at a lower heat. The thickness and color are key here, so if you want to spend an hour stirring at lower heat, or if you can bang it out in 20 minutes at high heat, it's up to you.

  3. Once your roux is perfect, add 1 retinue of your x2 vegetable mixture and a pinch of salt to the roux and stir for one minute while you enjoy the aroma of wholesome Southern cooking. Ramp the heat a bit if your veggies aren't softening. After that minute, add all the minced garlic, bay leaves, and the tsp of thyme and cook for another 30 seconds, constantly stirring.

  4. Deglaze the pot with your half-beer; get every bit of fond (brown hard scrapey bits) off the bottom of the pot. Stir until simmering, then add your stock and stir until it simmers again.

  5. Add your salt, pepper, cayenne, paprika, chicken thighs (and all the retained cooked fat and liquid), sausage, and the second helping of the x2 vegetables. This'll be a full pot, so don't skimp on good hardware. Bring the whole deal to a simmer, avoiding boiling, then lower the stove to the lowest possible heat and cover the pot.

  6. Let sit on minimum heat for at least 3 hours and no more than 6 hours (yes, time can fuck this up). During this time, stir every 30 minutes.

 

Congratulations, you just made a gumbo.

Serve over rice, cornbread, or mac'n'cheese (best combination).

This recipe scales linearly up to at least a triple batch.

You can sub in any meat (that breaks down well when slow-cooking) or sausage as you like, maintaining weight proportions.

 

Enjoy, friends.

Anonymous ID: f17ac3 Sept. 5, 2020, 1:44 a.m. No.24555   🗄️.is 🔗kun

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