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.
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?
Tor Anon / Baker Has A Question
Just posted it over on the general.
>>>/qresearch/10456094
Yes. I said that to him.
Roger
Top of the evening to ya, GB
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 -
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 -
Have all the knowledge you need to make a thread
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.
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
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.
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'.
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?
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.
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.
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.
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.
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 -
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.
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.
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.
Second this.
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.
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.
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.
Can confirm
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 -
>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.
G'night bakerfam. GL with your miles tomorrow. Give dat road hell.
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…
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.
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.
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.
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.
G'night gb, always good to see you.
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
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.
Checkin it
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 !
True that.
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.
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
Thanks for the great night, frbe. You rock bro.
Gonna get some rest here too.
G'night all
o7