Live Baking Seminar

02/13/2020

We in here

Filler -

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Welcome to the baking seminar.

Who's in?

We'll start at 7pm if anyone's here.

o7

Oh good, someones here.

Thought you knew how to bake though, angel?

>>6132

>>6133

>>6134

Hey anons. Are you up for baking class?

No need to be scared. We will bake step by step here in a non-live environment.

This is a practice kitchen.

Ready to go?

Okay.

First Step

Open your text editor.

>>6141

Let me know when you've done that.

You can use Notepad on windows, or on Mac whatever you use for text only.

>>6143

Hey EiAi, thanks for comin.

Have you got your text editor open?

>>6150

Yea, we'll talk about that after we make a bread.

>>6153

You can do.

Sorry… I'm laffing too much.

Ok…

Next step 2

Go and find the latest dough.

>>6161

This is the latest dough in the general just now.

• Open it

• Click 'raw'

• Copy the contents

• Paste them into your text editor.

Let me know when you've done that.

I'lll give you some bewbs.

>>6164

The dough link is always the last post the baker makes.

It usually says DOUGH on it.

This is the latest one.

>>6166

Well done.

Y'all got the dough?

>>6167

Baker, can you take over for a few?

We're pasting the dough into the text editor.

>>6165

Those who have got their dough in their text editor,

NOTICE

The breaks between the posts.

They look like

>>>>>>>>>>>>>>>>>>> ///// BREAK >>>>>

>>6184

Carry on EiAi, GY, we can do Q&A as we bake.

Only if you wanna.

New bakers, any questions just ask, we'll do it all together.

Next Step 3

We will bake a bread

• Go to the catalog

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

• Click on 'New Thread' at the top

Let me know when you've done that and I'll post another bewbs

Next Step 3

We will bake a bread

• Go to the catalog

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

• Click on 'New Thread' at the top

Let me know when you've done that and I'll post another bewbs

>>6187

That's the spirit

>>6191

Position your windows like this

>>6204

NOICE

Link us up to your bake, anon.

>>6201

Yes…

The dough is split into 4 posts.

Then the 5th post you make as baker, you post the new dough link.

>>6209

Teach's images won't post.

Sorry

>>6209

Have two windows side by side,

The 8kun in one and your text editor on the other.

So that you can click back and forth easily.

>>6215

Try it again

Next Step 4

In your new thread window -

• Copy the LAST general bread title

• Paste it into the 'Subject field'

• Change the thread number and title

Next Step 5

• Save a general image

• Click to post it in the 'file' field

How's everyone getting on?

>>6225

Nice bake, baker.

What were you wondering about etiquette?

>>6237

Maybe the others can weigh in, but my answers -

1 - When baking you're busy, so there's not much time to post other stuff. That changes in slower breads when I get stuck in digging.

Generally it's best to leave your stuff and post it when you're not baking

>>6237

2 - Depends.

If you're caught up with noting them by 250 - 300, you can post them then.

If you're caught up by 500, post them then.

Definitely post at 500. That's a known marker for notes.

>>6237

Then post an

Updated Notables

at around 600, which serves as a last call.

What else?

>>6237

The notables section anon?

If this happens

'Body too long'

• Delete the last batch of notables in your dough

• Take the bottom link and thread number and add it into the 'recent notables' list below.

-Try to post that section again

>>6245

BAKER

Lovin you no homo

NOICE

Now hit 'reply' and post the second dough section. The notables section.

>>6246

The notables section anon?

If this happens

'Body too long'

• Delete the last batch of notables in your dough

• Take the bottom link and thread number and add it into the 'recent notables' list below.

-Try to post that section again

>>6245

The notables section anon?

If this happens

'Body too long'

• Delete the last batch of notables in your dough

• Take the bottom link and thread number and add it into the 'recent notables' list below.

-Try to post that section again

>>6253

Meant for >>6246

>>6254

The board is major funky.

Lag is BAD and can't post images.

Makes it a hard working & learning enviro.

You're doing great

>>6261

Sure?

On your bread I can only see the first post.

Maybe the board is falling to pieces?

Can you try posting again?

>>6266

The very last notables batch gets posted right before you bake, so around 680 - 700 posts.

So between 600/650 you've still time for changes.

The last batch posted is your BUN, which is then linked at the foot of your new notables batch.

>>6277

THAT anon, is a perfect bake.

Kudos and bewbs

>>6277

Now take your dough (with your imaginary new notables), and make a new pastebin.

Then post the link in your 'dough' post, and add a meme or something.

Let me know if you need more info.

>>6280

Any questions anon?

Got a link to your bread?

Make a 'fresh bread' post here for practice.

Anyone need any help?

Ooops

Sorry for all the bewbs.

Can't post teaching slides but the bewbs are ok.

All good.

>>6302

Here's what I do -

• Post the last batch of notables (the bun)

• Copy the link and add it to your dough, underneath your batch

• Have my new bake ready to post

• Post the new bake right after the above

• Carry on with your new bake

• Before the dough post, make my new pastebin

• If there's lag while baking, I sometimes make it while baking.

>>6300

>>6303

This is the worst I've seen the board, apart from it being down.

>>6309

Thanks for comin' anon, and congrats on your bread.

Would have been a lot easier if we could have posted images, but you made it.

We'll do another sesh here soon again, so you can drop in and ask any other questions you've got.

But if you're confident enough to go for it, do a live bake if you've got it down.

New baker who did this bread, still here?

>>6236

>>6313

Thanks a million x million, baker.

Couldn't have done it without you.

>>6316

>>6317

o7 my friend.

Catch you later.