>>5153

I wish to God this discussion had been initiated many months prior. This baker is past the point where there is any possibility of reconciliation with BO/BV team, Rubicon was crossed LONG ago.

>>5169

>>5171

Big money on fapjack.

Not an oldfag but never in my near-year on QR did I ever seen 8bit pull what I saw FJ pull in three months–the insults, lies, ridicule, name-calling, sneaky late night attacks, mockery, calling bakers "complacent" for wanting baker checks, whole buffalo crap, 80% of bakers shills, "who is paying you?" to baker, picking out a single notable to rake targeted bakers over the coals, bo shilling bakers during baking, bv's harassing bakers espec at night, and BO condemning bakers for ghosting even during graveyard. Lots of screenshots, everything documented. If that faggot BO even knows how to bake, I'll eat my hat.

>>5170

Confirmation bias generally a problem with research here, espec. anon analyses. Just called out yet another crappy piece of research yesterday; latest hit piece, this one with lotsa circles, arrows, irrelevant links and spurious conclusions.

Most anons do not have training in research design much less statistics, even descriptive. There are nonetheless some brilliant pieces of work here–but also much junk.

Many disputes over notables involve unlabeled screenshots with multiple linked graphics but very little explanation. Bakers are supposed to judge the merits of the work and provide a suitable description in the 30 secs or so that they have to look at it before racing to look at the next post. Impossible task which gives ample opportunity fir shills to call out bakers who hesitate to include work that cannot vet as "comp'd." Lots of times shills generate that stuff themselves–clever tactic.

Also, some less experienced anons just don't realize that–while everything in life may be related–not everything is related in a way that's very meaningful (or relevant to QResearch). Other times, anons often they know an idea is half-baked but are posting it to get a better handle on a pattern that is emerging. When done on late shifts, baker can ask them to continue discussing on next shift; think Magaveli did this once, worthwhile approach. One of the reasons it's of value to staff graveyard, not to write it off. Hotbed of creative ideas but MUCH more productive with an interested baker present.

>>5177

Perfect synopsis.

JG have been doing a gradual take-down for months.

===

'To any legit bakers (if there are any) still baking for them who are not part of FJ crew':

Can tell ya what to do, but plz consider this suggestion from a friend: Cease and desist baking for them, let them drop dead from lack of support and need to shut down snipers 24/7. Mebbe start sniping yourselves–try it, you'll like it.

>>5165

"proper"

a word i thought i'd never hear on 8chan

kek

>>5180

Ha-ha, no name field here!

Anonymity such fun.

Fun baking

Fun shitposting

And most of all–

Fun escaping the fell clutches of the villainous FJ.

Walking on air, PURE JOY.

Intended to post this on Baker's Council thread but it's locked–must get tripcode? No, not at this point. Not much of a joiner. My two cents worth for what it's worth…..

Some Ideas forBetter Baking

Main point is that there are many ways to increase baker-anon cooperation but all depend upon a positive working

environment and minimally supportive mgmt team. That will likely be the greatest challenge to deal with in the immediate future.

Who is learning to bake now

I am a QRB baker. Not sure how many newbies there are, but things look good. Nine of the 10 newest practice bakes are by new bakers in QRB. We now have a new–and quite proficient–baker from the far East who wishes to take responsibility for graveyard bakes from now on. Just met up with another baker from Europe; he didn't want to bake at QR bc of FJ's attitude toward bakers. Baker at QRB like the baker-supportive environment. Freedom has done moar to attract new bakers than many ongoing recruitment efforts during the past few months. We who bake every day know how hard it has been to get people interested. Even harder to retain then. One new baker was accused just after his very first bake of shillery. Never saw him again; pretty typical.

The circumstances that set the stage for recent BO takeover

One of the reasons for the BO takeover–and yes, I do consider it a takeover—is that bakers had become so incredibly overtaxed that many developed a tendency to do more minimalist bakes with minimal input from anons. I see two main reasons: (a) bakers trying to conserve what little time & energy they had left (given toxic work environment that drove away so many bakers); and (b) so much of the "feedback" was from shills. It is EXHAUSTING to sort out fake from real feedbake on stuff like anon analyses and takes a lot of time–time bakers don't have. Especially when–due to baker shortage–there are so many bakers try to bake while also work-fagging or phone-fagging. It is also true that some people are naturally moar open that others and also that the chan culture tends to encourage a "my way or the highway" attitude at times. But that attitude is greatly amplied when bakers are constantly subjected to BO suspicions, lacks of support from mgmt team (eg, baker checks), and constant shilling, some of it targeting specific bakers.

Bakers caught in the middle

Speaking for myself, I had to become increasingly careful about what I notabled, due to severe criticism by both BO and shills over and over. And of course the problem with shill criticism is that we can't be 100% certain it is all from shills. What do you do when two shills nom notable some complicated analysis that you don't have time to take in, and then accuse you of ignoring them when you say no to a notable? Or maybe you say yes. If so, the same shills will come back NB and tell you off for a junk notable. Just one of many tactics, of course.

Solutions

Good thing you're trying to do here, Rusty. Hope it helps. I would encourage bakers to become a little more open to anon feedback and to communicate moar during the bake. It helps to give thanks for noms and to explain briefly why something wasn't notabled is someone asks (as long as they ask civilly, not like shills).

But there is one fly in the ointment and it's a big one:

the necessity of having a supportive–or at minimum NEUTRAL– mgmt team.

Which we currently do NOT.

If BO/BV team is against bakers, they will find ways to create the same circumstances that gave rise to dissatisfaction last week. And then to BLAME IT ON THE BAKERS:

That's what happened on Thurday.

It will happen all over against unless we realize the dynamics underlying the problem.

Will remain anonymous for now. Why? Because my baker name has been out in the public so much in recent months that I am heartily sick of it and all that has been projected upon it. Besides, it does not matter who I am. What matters is what is described above. Grist for the mill, baker friend.

>>5256

Morning, Rusty.

Your post is making me laugh.

I have made the same arguments.

Basking in anonymity only bc my baker handle is easily the most well-known on this board.

Now can you guess?

I bake at QRB–new board is exciting, fun, opportunities to learn. Also help new bakers, although I'm still pretty new myself. A number of anons are interested in learning to bake, as you can see from previous post.

Have no quarrel with bakers at QR, it's all good. Many are old time frens–we covered for each other during hard times. Figure anybody whose gutsy enough to stick around til now is worthy knowing.

>>5261

Left you a message above, but ya didn't seem to get the joke.

>>5189

Bake at the other board. Comfy. Makes gy breads look fast, kek, but pretty good research & discussions. Left behind my infamous handle, good riddance. Lucky enough to be baking when Q posted late about board changes. Raced to get in all the anon comments I could before end of bred. Love that FJ asked about captchas–and the answer. Endless keks…..

>>5271

>it seems the /QRB/ bakers are incompetent or clowns

>they can't get the Q posts corrected

>I've been after them since last night

Plz don't division fag. Serves no purpose.

>I hate to admit it but FJ may have been close to accurate when he said 80% of the bakers were comp'd (He'd know)

Fuck all, "he'd know."

This makes me see red.

Just ask Magavelli if I am "compd."

Tell him it's mr t.

>>5280

Suggest you look at my reply, if you haven't already. We have excellent bakers at QRB. But also newbies. And very long breds (8-11 hours), which makes comms difficult. New formatting requirements for Q posts, too, we are just learning them. On top of that, no one has had hardly sleep for a week.

It's a lot. As mentioned in my message there to you in #27 bread, things work out.

Have a little faith, man!

So what if it takes time to sort things out? It will happen. (Besides, your own revisions had to be revised for formatting–plz don't see yourself as above other bakers.)

We are all in this together. But many QRB bakers aren't feeling very friendly towards QR bakers right now. With this kind of attitude, do you wonder why?

We are all family. Let's act like it.

>>5262

I am here, Baker2000, now that I know who you are. Yes, solid baker.

I also used id, nothing to hide. No longer GYB, try FreeBaker (FRB).

Many bakers–and anons–from QRB are not happy with those who voluntariliy baked for BO. I have no position on that.

I treat others well who treat me well. And most bakers on both boards are decent and honorable.

I've made suggestions to try to help

>>5253

take em or leave em.

Interested in communication but only with

mutual respect, see see

>>5283

Anything that smacks of division-fagging among bakers will get no support from me. Stupid trap, don't fall into it.

>>5287

DIVISION-FAGGING BC I DENOUNCE BO CREW?

Rusty, have you been around much lately? You make comments that suggest not. My baker handle is now FreeBaker (FRB) but my old one was GYB. There are good reasons why I have zero interest in cooperating with FJ & crew. They have opposed ALL bakers since Day 1 but me in particular since I put forth a reasonable argument about why per-post-catchas were not a great idea.

Since then, both BO and at least one BV tried to used social pressure, ridicule, and intimidation (not to mention late night ambushes) to scare off bakers like me who wouldn't shut up.

But the broader intent was also to create a chilling effect that would not only discourage bakers, but create a toxic work environment for all anons here. Targeting bakers is the easiest way to do this.

Baker's Union ads–where did those come from? Just shills?

Why call bakers "complacent" and eliminate baker checks?

Why post "whole buffolo" slaughter pics and claims 80% are comp'd?

No BO crew who support Q would pull this kind of crap.

BO crew managed to get the regular baking crew down to a bare minimum. Only the really stubborn ones remained. Even the problems on the last day (when FJ took over) really stem from that crew creating an atmosphere that made bakers "bake defensively". Bc between BO and shills, they had to be very careful what they said and did. Otherwise, we'd get viciously attacked. Bakers were all operating in "survival mode."

It's very simple, Rusty: BO HATES BAKERS. He got rid of them, remember?

Only Q's intervention forced him to relent.

He's never even apologized to anon for doing a Stalinesque board takeover.

And remains unwilling to listen to this day. Won't restore link to QRB after being asked half a dozen times.

So do not ask me to apologize for my remarks about that sorry-ass bunch of losers.

>>5280

Plz–enough with the sarcasm

The baker who initially had difficulties with Q posts (Black Rifle Baker) has been baking less than a week. He's doing graveyard from Asia–very valuable team member. The other baker you ran into besides me is Eurobaker, who I think it also new or newish.

Please stop ragging on bakers at QRM. Just leave them alone, we have been doing just fine on our own, feeling our way along. There are plenty of "eyes on" there to notice problems and correct them. Might take a few breds, but so what?

We are all just really tired trying to get used to new board and ensure coverage and good comms in 7-11 hour breds. Help if you must, but do it with civility. Is that too much to ask??

Re formatting

Yes, formatting is about the length of the black lines. But you are using language designed to make it sound trivial. Please don't do that. It's one of many things we are working on on a new board. Both content and formatting matter.

——-

More generally:

Bakers play a key role in keeping QR/QRB running. Those of us still here after all the crap that's come down lately have my respect in spades. I would be honored to call any one of you "brother".

Please let us come together in a spirit of cooperation to support one another's efforts. We've all been thru the ringer and are still here. Thank you friends for your tireless work, despite everything; there are no words. Blessings upon all and harm toward none, o7.

FReeBaker, over and out.

>>5300

This is baker from #22 (or now #26), aka as FReeBaker, as you know from the pastebins. Saw your post to Eurobaker. Gosh, it's great to have bakers from Europe, Asia, and America!

Tried to address some of the stuff that went down with Rusty's remarks in

>>5359

but like you, to me, everything is water under the bridge. No grudges, must always keep moving forward, eyes on the goal. QRM is a great board with a comfy feel and amazing researchers. So glad to be a part of it. All the mistakes we make will make us better bakers in the long run. Gonna get back there, think the bred is currently ghosted and could use some note-taking. Guests here still asleep…..

>>5361

Things were ok under 8bit at QR in my direct and personal experience. Not at all ok under FJ. So I'll go with 8bit until I see any problems. So far, it's been good. Board peaceful and productive.

>>5364

No problem with agreeing to disagree on some things. I prayed, I ended up on QRB. Have no problem with those on QR. Never did. Tremendous respect for all bakers, because it's a tough job. Focus is on how all anons–including bakers–can work together to further the cause of liberty in the content of Q's work.

>>5380

*context

>>5365

>>5365

Thanks for getting back, Rusty. We got a lotta new bakers so thinks are gonna be a little crazy for a while. And yours truly is really not that experienced with Q posts–especially with extra-long link names–bc i baked graveyard when q was posting up a storm in late march. Only really started doing q posts in primetime 2 weeks ago. Me and doc both used the word "humbling" to describe that experience.

>the job grew quicker than 8bit did

Makes sense. 8bit is an old chans-guy, from what i can tell, as his comments on baker assist reflect. Reflects "old style" baking, rather than new "crowdbake" idea. Have a feeling like the whole FJ situation allowed him to expand his thinking a little. Same for all, really.

Crowdbake idea interesting–came about for 2 reasons: long graveyard shifts and captcha, which make em impossibly long for one baker (6-7+ hrs). And QRB breds are even longer. Since Q's not there, we often ghost the breds but watch them, just in case. A note-taker or baker will do some notes and then ghost again or hand off. I did notes from this am's ghost and then either Eurobaker or BlackRifle took it away. Slow pace encourages people who want an ez-bake scenario–oh, and the dough doesn't hang ("it's bonus time, baby!")

Have an idea for supporting new bakers which I'll attach.

>>5390

Idea for helping newfag bakers: Problem demos

Last night I ran into a baking problem that can be a real headache if you don't anticipate it in advance. When I went to post page 1, got the dreaded "page too long" problem because Q's been posting a lot lately. I fixed the problem, baked the bred, and then went back and posted the CAPP as a teaching tool for new bakers. Easy-peasy bc of slow bred and no Q posting.

But the same thing happened to me 2 weeks ago when he WAS posting in QR and I could not consolidate the page on the fly (nothing would post; too many anons talking to Q). So just for that bred, I just split page one into 2 pages, so there'd be a new bred for Q. Next bred, I consolidated. Simple fix, but easier if you think of it in advance.

Bakers could do demos like this, say, of the

10 toughest problems that can happen during baking

Not just talk about it but show what happens and demonstrate how to fix it.

Another problem worth illustrating is the "whoops I posted the thread in the bread by mistake." That one's a real doozy, what with the "flooded detected" scenario, etc. (knowing to change a character is helpful)

Others would include losing your file during baking (bc program or computer crashes) and having to reconstruct the bred b4 baking again. (Are we having fun yet?)

>>5395

might be good to have a specific thread for bakers to post their experiences

alternatively to collect best "baking horror stories" in a bun (but call it something else, ha-ha) and add a line in "How to bake" on page 4 of board)

>>5153

Rusty, I'm sitting here looking at your idea of a baker's council with tripcodes for participants. On one hand, I'm interesting in a neutral place to discuss baking issues. At the same time, I am not sure about joining any closed group that looks like it could potentially be construed as a "baker's union." Every time I turned around for months, I've had shills or BO team calling me comp'd–or worse. Haven't gotten over that. And it has continued even now. I wish you would consider having discussions here in this ope forum. Seems very productive and not very shilly. Pastebins or tripcodes are ok, but I would want to move to "closed session" only in case of emergencies not for regular interactions.

>>5409

Yes, they were the bakers union–except it wasn't a bakers union but board mgmt. Suppose the norm becomes that baker has a handle and pastebin, and can participate in discussions here with that. Optionally, bakers could also have a tripcode that they would use if some situation arose in which it might be advisable to meet privately. Maintaining as much transparency as possible has many advantages, imo. Also, there are still some very good bakers that do not participate here at this point. An open forum allows them to check out what's going on and decide whether this is the kind of group they would like to join.

>>5412

Quite true. Muh joos tried to blend it the other night, watched them for hours. They mix valid info with little bits of anti-semitic stuff, usually bured in some paragraphs. Extremely irritated when finally called out hours later.

Another coupla posters started get nasty back and forth. Anon called them out on that PDQ, saying it was a research board.

Today, there was a lively discussion about tourists getting killed by 12 Israelis. Was in notables and then possibly removed in the dough (don't know the details). Resubmitted nb. Don't know how it all came out, but anons are very sensitive on QRB to possible shill influences and want to discourage it. Strongly preference for "comfy" (place to post and discuss not fight).

>>5418

ok, i get ya. lemme think about it. still adjusting to all these changes in just a week. will stay in touch meanwhile.

>>5433, >>5424

Oh, you're talking about the israeli post? well then an interesting example of something looking funny that's just one of those things….

Also: just read the bottom part of

>>5409

sorry missed this earlier

glad to know all posts would be visible, o7

>>5395, >>5433, >>5437

In QRB, to check for body too long, bakers can also use a new thread i created for formatting/tryouts. That's what I used to id problem of how to fix body too long for #28 notables. Close by, which is good for end-of-bred checks.

>>5376

Many have posted "BO needs to step down" posts, no question. But that has nothing to do with QRB at this point. Legit anons on both boards. Typical shill tactic.

>>5441

Hello, Rusty–

Just checkin in from QRB.

Just met another brand new baker, that makes 3 in 10 days (TXBaker). He joins BasedBaker–who goes by Eurobaker–and Black Rifle. NB also bakes there at times but haven't figured out when or how often yet. These new bakers are around a LOT though–they are really taking responsibility and learning fast.

TXBaker is doing great, considering all the Q posts today, as well as new changes to

"Graphics all in GMT" submitted from GraphicsAnon today. I showed them where they could practice posting notables to check for length and also how to do formatting for QRB.

We also needed to split the notable page into two. QRB has 8-12 hour breds, deep diggers, and fresh new bakers. Trying to help them with some of the stuff they don't tell you in "how to bake a bread" tutorials–like how to make dough additions and repairs. But could use input from moar experienced bakers, for I am not an oldfag baker, as I think you know.

Just explained to new bakers how to correct a bad or missing bun link from past bred by reposting in current bred (they thought only BO could fix, kek). Problem made more interesting by the fact that we had to split the notables page in two–page too long, even with at least one bun inserted.

Not unexpected, we've come close many times. When you consider that we're talking about intrepid diggers going over many hours, you're bound to have extra-long notables.

Anons can discuss, but the ones who have commented seem ok with the idea. I don't see any reason why notables can't go for two pages–at least for QRB–but would like to know if there might be unforeseen technical problem with it. Any idea?

(More generally, would appreciate support from you and any other experienced bakers–just realize that these guys are really new. The stuff they're trying to do would usually be handled by oldfag bakers coming into to help. I am hardly that! Can certainly offer assistance but realize I have blind spots bc of only 4 mos of baking experience.)

Kudos to all the great new bakers on QRB. You guise rock!!

>>5513

Things are going well, it's a little crazy. Now that there are no captchas, many moar anons want to bake. Also on QR but not as familiar–just happened along right b4 bake during graveyard where I e-baked on the fly to help out a very new practice baker who was having some kind of problem. Thanks for looking in, Rusty, I monitor a lot but not being oldfag 8chan guy means I miss the mark at times. Often I'm passing along something I just learned a week prior, kek. Great to actually be able to talk to moar experienced bakers.