Good evening everybody - Welcome to class !
A bit late, I'm sorry, but we'll be starting soon with the class on
Baking tips
Where's muh backup crew? Bread's on fiya in the big stream.
Are you here gb? docta? Come shout out over there if so. TY.
o7
RALLY REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE
Enjoy !!
Back. Hello all, welcome new bakers, Carp n Piratebro. Thank you for coming to class and for stepping up. Kudos.
Frebe suggested we do the Step by Step class so you can get the foundations, so we'll do that.
Like to start now or after the rally? Easy here.
Bakers, friends
Thank you for coming, good to see you all. Gonna catch up from the top now and will see your posts.
Enjoy the rally. POTUS is on FIRE!
o7
Good evening be, good to see you! How's the renovations going?
Great work right there BP, it's perfect. Like the way you're using anonbin as well, it'll get you into the hang of using it. Keep on making a few more until you've got the rhythym. Then start taking notes by yourself in-thread and you'll get a feel for the timing. You can shadow bake here in comms, along with the big-stream baker.
Frebe's got tonnes of resources in the dough here as well, so if you've got time, work your way through them. Great job.
Thank you! No, didn't notice the glitch. I'll give them a check before we do that class next and see. Thanks frebe.
Can confirm.
Still make mistakes here as well. It's part of it all. We just make mental notes to ourselves to check that thing better next time, and so we improve our skills constantly.
It's easy to say I know, but don't be afraid of mistakes. It's how we learn and nothing can't be fixed.
As long as you fess up and keep good comms with anons, everyone will help you.
I'm the same, no worries at all.
Feel for you. It's hard to see the end sometimes, but keep that finish in your mind. kek. GL with it all.
And yes, it's a beautiful thing this ship. o7
I'll check #30 and get back to you.
*Bakes
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 -
God's work bakes, you do us proud. Great to hear you've been helping the lurquin bakers out. Kudos. Always great to have backup when we need it. All good here thanks, got muh meme folders all re-org'd so testing that out this week. kek
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.
Ok? Great. Let's go.
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
kek
Noice !
GL and let us know how goes it. It makes for a really quick and super-fun meme game when you've got them org'd. Lottsa lottsa fun.
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'.
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.
I think it's best to leave the baker personally, or help with caps or formatting Q posts and just drop em, say nothing, the baker can use or not.
Just me though.
THIRDED AF
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.
Going too fast? Too Slow?
Just let me know.
Yep, that's right. I think he's recently gone legit with a bin.
Roger that, slowin' it down
kek
Someone just dropped this for the baker
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 -
Q's droppin' some
STEP 3b
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.
Going to have to step it up a lot now, b/c we usually stop class at 10pm.
But… come back at your leisure and follow the steps I post. Bake a practice thread or two here in comms. Then come back next week and post your bakes.
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.
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 -
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.
Let's go….
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.
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/10597936
LAST STEP!
STEP 10
TIMING
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 'Q Bakes'. 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
I'll be around for a while for some banter, just wrapping up officially.
Feel for ya gb. Hope you get it fixed soon. Dont worry 'about the arrangement for earlier, these things habben and it all worked out. If TLB hadn't came along I'd just have kept on and frebe and the crew would have kept it going in here. No worries at all.
Epic Q night huh? And day!
Angel. Thanks doc.
Amazing. Stolen. TY
Sorry I missed this post gb. Nothing to owe bro, it's all gud. When you get all fixed up shout me up. Always need relief on class night (and any other night for that matter). Appreciate you.
Legendary!
Trips for an awesome job, baker. That was really, really well done. Kudos. Appreciate you also covering for me so I could teach here, Thursday's are always a juggle and stressy for me if there's no-one to general bake, so thank you.
Cheers to a job very well done. o7
<OH BTW, rt = Q 'replied to'
Wanted to say to you in the stream "COPY AND PASTE THE LINES FROM THE POSTS BELOW!"
But didn't want to interfere when you were on a roll, or embarass you. You were on fire. kek
Just dropped some Q lines for ya to pick up if you wanted. Again, incredible job.
Thanks be. Appreciate that a lot. If no-one relieves next week let's do that. I can come in and bake if you note-take, or you can bake and I'll back you up. Your call.
Any time you want to bake and I'm on, hit me up, I'll be happy to hand-off even just for one.
That's great to hear. Thank you. New or old bakers we all have something to teach each other. I learn all the time in here through the hive bakin' mind. kek
And of course you're welcome, everyone's welcome. Hope to always see you baker.
Got back to you on 30
Great. So whenever you want to, just say 'baker here, baker, can take one if you'd like a break', or something similar, and post a paste from your bin, a verification, I'll hand off and just shadow you. Anything you think you'll need just say.