Live Baking Seminar

02/20/2020

We in here

This evening we'll be answering questions on anything regarding baking.

Bakers old and new are here and happy to answer questions and pass on tips.

As such, feel free to ask anything.

Running simultaneously will be a live, step by step baking class where you'll make your own bread in this practice area here at /comms.

Thanks

Thank you all for coming, to the bakers for their great help and support, and to /comms anon for the support and kind offer of this space.

Q Needs Bakers

The bake team is currently running on a skeleton crew and has been for a few months.

We desperately need some new bakers for all shifts to lighten the load.

We're all here and happy to help new bakers with all the info and support you need so that you can all step in whenever you have time to help in the kitchen.

Here's to a great session.

o7

Welcome, Anon

Welcome

How about the venue, folks?

So while we're filtering in we could go over some questions asked last week. One was,

"How do you handle shills and attacks?"

Bakers, care to weigh in?

Just heard that POTUS' Collorado Springs Rally is at 5pm MST tonight, at the same time as the baking meet, 7pm EST.

We may postpone until after the rally, or could watch the rally while during class.

What do you all think?

>>6376

Thanks anon. That's awesome. Thank yvm.

o7

>>6377

>>6379

Sounds great, lets do that.

BAKE IS ON THEN

>>6378

Incredible work and advice, baker. This is exactly what we all need. It's brilliant. Thank you. We can all refer to these in the session.

o7

>>6384

Just finished up some slides. Yep, unless you'd like to?

I can tidy up for start?

>>6383

>>6387

Kek, so did I. Great though. TY

Didn't have much time to tell anons about it this week, but saw a few of you were doing it.

Thanks for that, hope we get a good group tonight.

>>6372

Shills care best ignored when baking I find.

Keep an eye out for genuine anons who are letting you know about a mistake in the dough or thread number or something else, they always do so respectfully.

Any one being a faggot I ignore while baking. Anons are great at sorting out any shills attacking the baker.

I think of POTUS getting insulted and having arrows thrown at him daily, constantly, and that gives me inspiration.

Let us know when you're in

We'll start just after 7 once we see who's here.

>>6393

It was wild in here with shills last week as well. Funny.

>>6396

Top kek. So true. Hey m'friend, it's great to see you and thanks for stopping by. Sweeeeet.

WE IN HERE

>>6401

>>6400

Just do whatever you think.

kek

LIVE BAKE STARTED

I'll be posting slides and videos. I'll tag the previous bake class post so everybody can follow.

I'll go slow and we can chat, AMA and rally at the same time. Let me know if you want me to go slower or speed up.

o7

AMA STARTED

Post your questions, and shout out if we haven't answered you. Bakers are here and happy to answer and give advice, so you'll get a full range of perspective.

>>6406

Ditto, happens all the time. Just keep posting anon, they go through eventually.

>>6413

BAKE POST 1

Follow along and do a practice bake.

Save this image, as we need it for our FRESH BREAD.

>>6416

BAKE POST 2

Open up your text editor. Notepad or Notepad++ is great, it's a free download.

It needs to be a text only editor so that the formatting stays clean.

Then….. find the dough. See slide

<<<<<

>>6425

BAKE POST 3

Copy the current dough from the pastebin.

>>6430

BAKE POST 4

Once you've copied the dough, paste it into your open text editor.

You can also use a new pastebin file to edit, just copy it in there instead. Then you don't have to use a text editor.

It's up to you, but I'll teach the text editor way here.

>>6433

BAKE POST 5

Let's make a new thread.

Open up the Catalog in a new window -

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

Read through the slide here and do each step.

Let me know when you're at this point, with a new thread prepared ready for posting.

HOLY BAKER BABES

IT'S THE FIJI WATER GIRL

COME TO SAY HELLO

Water, Anon?

>>6445

Nice work anon. That's the first dough section.

If you go back to this step -

>>6439

And make a new thread in the catalog, you post that section into the 'Comment' field.

Let me know when you've done >>6439

o7

>>6436

>>6448

Every baker is different. I notable Jewish news all the time, regardless of reeeeeeeeeeeeees.

Israel and Mossad feature a lot in Q's posts, so news is always relevant (I think).

>>6452

You can bake on Tor, you just need a video url as we can't post images.

Here's the YT video we use.

https://youtu.be/iAkdgQ4k5h4

Just embed it anon and it lets you get the bread posted.

>>6452

>straight copied pastebin with a text editor and pasted it right into 8kun

That's fine, as long as you copied it from pastebin after clicking 'RAW'.

This means you don't copy the line numbers.

>>6452

Yep, here's a tutorial for baking on Tor. Useful, and to save in your baking folder.

>>6378

>>6465

Crooked Hillary Clinton

kek

>>6458

How's it going anon?

Have you got the thread ready to post?

>>6468

I guess we just have to make more posts about learning to bake, BO.

It's really hard getting anons to try baking, as you know.

Any other ideas about what we can do are really welcome.

>>6473

You're doing great anon, it's perfect.

NICE

Nothing at all wrong with it.

Okay… now I'll post the next step slide.

>>6475

Nice work anon.

Make a new thread and paste these into it.

You're missing a step.

You need to go to the Catalog and click 'new thread'

As per >>6439

Let me know when you've made your new thread. Doing great anon.

>>6478

Anon, you need to post that

in your thread rather than this one.

You've just got the wrong thread is all.

Godspeed.

>>6439

BAKE POST 6

Now you've made your new thread —

Post in the other sections of the dough.

See this slide <<<

When you've made one thread, link it to here and I'll give you feedback.

If you're waiting, make another couple of new threads in the Catalog -

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

>>6483

Just take your time and go make a new thread.

The first time anything can be hard.

If you can blackout text you can bake. kek

>>6489

Looks like you copied from the pastebin without clicking 'RAW' first.

Where have you pasted the dough into? Which program? Notepad?

TEACH TAKING A BREAK

Back in 10.

Carry on practicing making new threads, new bakers. You're doing great.

Also, thank you bakers for your support. Awesome QnAs in this thread tonight.

>>6497

No worries, we can fix that easily.

See >>6496

>>6499

Drinks all round for the new breads.

>>6515

I'll post the rest of the slides now.

WTG new bakers=

>>6517

No, you can start here anon, and follow the

BAKE POSTS

>>6416

>>6516

Link like this anon, as we're linking to a thread on the same /comms board -

>>6490

If you're linking to this board from QR, it would be

>>>/comms/6490

>>6485

BAKE POST 7

After you've posted all the dough, make a fresh pastebin.

This includes your new notables and any changes you've made to the bread.

<<<<See slide

>>6528

Looks like you copied the dough from the pastebin w/o clicking 'RAW' first.

Could be your text editor as well. Give it a few goes on your puter as you say.

Apart from the spacing your thread is PERFECT, Tor anon.

KUDOS

>>6527

BAKE POST 7a

>>6531

BAKE POST 8

Once you've made your new pastebin and posted it in your new dough,

YOU'VE MADE A BREAD! BAKED!

Now you would go back to the current thread and link to the new one.

>>6533

Thanks for the feedback anon. Glad you're motivated with the support, and that you've enjoyed the format.

Feedback is precious, so please say if anything could be improved.

Here's the new Pastebin slide -

>>6527 then

>>6531

>>6517

>>6539

Kek, hey baker. Thanks for comin'. Dive in if you want to, we're glad of your help.

o7

>>6451

>>6540

Great image, baker. Nik'd

>>6536

Well done, new baker.

NICE BREAD

Congratulations !

>>6546

Are you gonna make a new pastebin, and add the link to your thread, anon?

Or are you happy with that part?

>>6490

>>6546

That's incredible to hear anon. Thank you. Which pastebin tool do you need?

We don't have one, but most bakers use Notepad++ as a text editor. It's a free download. Is that what you mean?

>>6549

Just come back here when you've some time and make as many breads as you want to.

You get into a rhythm.

>>6535

BAKE POST 9

Next slide, next step, here's some info on adding notables.

I'll post some videos now too, which help explain the notables area.

<<<<

>>6536

WTG

Killin' it, baker

>>6562

BAKE POST 10 - VIDEO

If your notables section gets too long while you're baking, you need to shorten it.

Max lines in a post I believe is 100, so the second dough section needs to be less than 100 lines to post.

<<<< Check the video

>>6571

Kek

Was the best tag. Ran around the block for ya (and us all).

Well, well deserved, baker. Hands were wet imagining yours. kek

>>6572

BAKE POST 11 - VIDEO

This video shows how to make a new notables area in your dough, to add your new notes.

Continues from the video here >>6572

<<< Check the video

>>6578

BAKE POST 12 - VIDEO

Checking the length of your notables section, in this video.

Continued from the video here >>6578

<<< Check the video

>>6580

Yeah, our man got a YUGE (you) today.

>>6582

Did you get some drinks n snacks, baker?

Anons, please help yourselves, great catering here, awesome venue. Thank you BO.

>>6582

kek

I don't member, but sure it felt better today.

As anon said, you been bakin' like a demon, well deserved.

o7

>>6584

Coming up anon.

>>6583

BAKE POST 13 - RECAP

LAST POST

This is one on timing, and the sequence we generally make when baking.

Hope you've enjoyed the seminar, and please, any feedback is very, very welcome.

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.

WELL DONE NEW BAKERS & BAKERS

o7

>>6599

you get what you neeeeeeeeeed

>>6561

You mean the Toastmaster Script.

Haven't used it personally, but give it a go.

You'll find it at qresear.ch

o7

>>6609

Thanks a million baker. Rest well, catch you ITT another day.

If you've any feedback bakers, post in here. We could maybe do a class at another time as well, if you were up for it.

o7

>>6607

Reeeeeeeeeeeeeeeeeeeeeeeeeeeed

kek

>>6621

Now you say it I think that's right, I'm wrong.

There's no other tool then, I believe, apart from the bakertool.

>>6623

Thanks baker, for comin' in. Bless ya.

Great day.

o7

o7

Goodbye Anons, Bakers.

See you next time.

We'll be here.

>>6637

Excellent bread, new baker. All looks perfect.

Just a small thing on the thread title. Maybe bake another one with the bread title like in this slide -

>>6439

We usually just copy the thread name from the current thread in the Catalog, paste it in and change the number and thread name.

Maybe also try making a new pastebin and posting your dough post in your new threads.

Doing great, baker

>>6630

Here's a list off the things I can think of -

• Comfy with cut, copy and pasting info

• Able to follow basic instructions to learn

• Have a pc (mobile or tablet baking is possible but for advanced levels really)

• Open to learning (we will always support you in that)

• Have some time available to bake (week days, week nights, late nights, weekends, whatever suits you)

• Have a good understanding of English

• Be able to communicate through type / text

• Be able to navigate the board catalog and threads

• Work well as part of a team

Helpful -

• An interest in current affairs and happenings

• A general knowledge of Q posts

• A general knowledge of the political players

• A steady disposition, not easily triggered

• Able to admit and accept being wrong

• Able to be easy on yourself about small mistakes and learn from them

Hope that's helpful anon. There may be more which I'll add if I think of any, and if anyone else has anything to add, please feel free.

In the helpful list are things that are useful, but not necessary. You'll quickly learn these.

Baking is a huge learning curve where new skills are learned and honed at lightning speed. No-one is pressurizing you but you notice with each bake you make how you yourself can improve next time.

Bakers who have baked for years still make mistakes regularly, are still honing skills and learning new things constantly.

The learning doesn't stop, and in that respect it's an amazing personal experience.

Again, it's personal improvement, and not anything which anyone here would notice.

A really valuable tip I would pass on, is to communicate if you've made a mistake and say sorry, such as "sorry anons, about the missing fresh bread link - I'll bake earlier next time", and things like that.

Any mistakes such as the above and ALL OTHER POSSIBLE mistakes can be rectified and aren't big deals.

>>6646

Haven't used it myself anon, but yes, imagine you'll have to pasta the script into every board.

Great to hear it's awesome.

What does it do?

>>6652

Thanks for that. Saved.

I'll maybe give it a run to get au fait with it, in case anyone asks like you did.

>>6653

Sounds good, automating things we've just learned to do manually.

One of the best tools for baking is Ctrl F, the find function. You can paste in Q's trip and quickly scan, if you forget a post number for a notable just search for a word you remember from it, or the subject, someone's UID to check their posts… it's a huge, huge help.

>>6653

I also keep qmap.pub open. That's useful as well.

It's rare that you miss a Q post, but it can happen when you're up-bread collecting notables and Q's just posted, the board's going wild and you've no idea until you scroll and see all the replies. kek.

That's fun.

>>6655

In that case, just jump to it and hope for the best.

If you've collected notes from up top, you can leave notes and just concentrate on Q's posts.

When Q's posting stay at the edge / foot of the bread. Pre-bake early early.

What I do for jumping around the thread is -

• At the post I'm up to, click on 'No' for post number at the top of the post. That acts as a placeholder for you.

• Scroll to the foot to check the post number of the thread or if Q's posted. OR

• Enter something into the CtrlF find box and quickly up and down to get what you're looking for.

• When you want to get back to your place, just click forward or back on your browser and you'll get straight to it again.

It's really useful.

Like on this thread, using CtrlF, I searched for 'BAKE POST', and could find them all easily, grab the link I wanted and get back to my place and post it.

>>6656

That's cool. Thanks. I'll try it out today. Cheers.

>>6657

Another top tool, qresear.ch. Have it open as well.

>>6657

Sure you'll get good at baking. If you can make memes you can bake. Memes are much harder I think. I admire you, memeanon.

>>6657

Did you make some more threads?

>>6661

The red text in pic related, next to the UID number.

>>6662

Back atcha anon.

It's wild baking on Tor b/c captcha.

BTW, try Hastebin.com - it's not as bad with captchas. Worth a try maybe.

Also, you can sign up for an account at pastebin using a Protonmail acct, for anoninimity. Then you don't get captcha.

>>6662

Just keep going through what you've learned, making bread after bread here.

Go through the motions of writing in imaginary notables (a couple), then do it all over.

It's a routine just.

And yeah, every baker freaks out when Q posts first, then after they are dying for Q to post on their shift. It always works out. If you miss one anons will help in the next thread.

Anons are absolutely amazing at helping the baker.

And.. if you need a cap FOR SURE anon will post one for you. If not, you can ask for one. Just ask for whatever you need when baking. You're flying the plane, so everyone else will help you.

>>6672

Absolutely PERFECT, anon.

In your new pastebin, just copy the whole lot from your editor and 'create new paste'.

No need to post in sections. Does that make sense?

>>6674

Anon, never feel dumb. Here, we learn the simplest of things and they're huge.

I'm sure you could learn me millions of things.

We're all learning, and never feel dumb. kek

>>6679

Sorry anon, I'm baking now.

Doc here will help you though I'm sure.

Thanks Doc

o7

>>6719

Good work anon. Practice just. You'll know yourself when you're ready.

Did you bake alongside me there?

>>6727

Kudos anon, best way to get the hang of it, and you are. kek

That's an absolutely perfect bake. Perfect.

You've got your new notes in there, and you made your new paste with them. Excellent.

Only thing, I'm sure you know you missed it, is the notables bun post, in the last line of your notables.

Where the blue mark is in pic related.

Top job anon, see how quickly you're learning?

>>6727

In reality if you forgot you can add them it the next thread. No worries.

>>6733

I believe the first direct one to the dough post baker. WTG.

Here’s one I received. ‘‘Twas a proud, proud day, for us all.

>a bit jelly

Check the blacked out text baker, anon was saying he was jelly because we have the best place on the internet here with all the food and drinks etc. Kek. No lie.

>>6733

>>6748

Then there was this one, on our 3000th general thread on this board.

>>6733

Rightly so baker, be proud. Be proudest. Kek

I’m proud of you and proud of us all.

We are all altruistic, but still nice to be shown appreciation and honoured in this way.

I don’t believe Q will miss any of us who serve here significantly. Q knows. Kek

Again, congratulations baker and the bake team.

Hooooooooooah

>>6733

And… there was the ‘Boom time baker’.

That was awesome.

Q tagged memeanon who said that to the baker as his TY baker post.

>>6695

>>6735

Kek. Up til now bakers have been usually named by the other bakers organically, it just comes, somehow, as a nickname does from your homies.

Niks can and do change too.. over time, and often each baker has their personal nick for another baker.

That also helps us evade being targeted and works well for comms. That said, things have always changed and evolved here and that’s a great thing. What’s always generally been done doesn’t mean it has to say that way. The good ideas tend to be adopted really quickly, others fall away naturally.

Under the radar with my nik is what I prefer, and actually cringe when someone uses it unnecessarily. I think it’s unfair to anons and against what we are as a hive mind, as one entity. Bakers generally know you by syntax or images when baking, which takes away the need to use niks as well. Just my personal opinions here. I’ve also seen so many other bakers get personally targeted by nik. Everyone’s different though, thinks differently, and that’s gUD.

>>6732

That’s interesting to hear. Good methods there.

I always copy the entire dough into Notepad++ and make a space for new notes there.

It seems useful as if any other changes are made like dead links fixed or Q posts consolidated, GMT graphics added etc, there’s just the one doc being changed.

>>6752

If special comms are needed it’s ok, but that’s rare, and bakers ofter let me know they know it’s me by using a twist on the nik, or use a phrase or syntax we use together, or an image.

>>6754

*often

>>6730

>how would u know Q is posting? usually just find out "by accident" at some point.

That’s it anon. Suppose we could always ask bakertools anon if we saw him , if he could strip it down to just include the Qposts notification.

I could take a look as well to see if it could be stripped down. Didn’t get a chance to play with it yesterday but will do.

I like to be on the edge of the bread to get Q posts quickly, and hence know to up a few gears, speed up, prepare the job early amd baker earlier, but it’s not always possible to be on the edge when you’re checking for notables, their quality and adding them.

>>6756

Class goin’ friend, just me here just now though replying to posts yesterday. Sup?

>>6759

Kek. I hear you. You’re brave, man going in like that. You got steel ones bro.

>>6760

Whatcha mean?

>>6763

Ah great. Good thinking

>>6763

I gotta go do some irl, but will pop in later. Have a good session baker.

Thinking that the one-on-one teaching is going down well so far. If we teach at each anons pace, we should have a great and expanded team coming up through.

>>6767

Thanks. And sure, I hear you. Not the easiest of goings atm for you. Feel for you bro. Hope a smooth day for you there.

>>6787

Good news anon.

A relief for you and yours.

o7

>>6769

Sparklesbaker, kek. That’s funny. And right, whether it’s by images, syntax or time of day, we start to make connections. Anons and baker’s skills of seeing in the dark are honed quickly and honed well.

The work is indeed what matters, unites us and binds us together. Nice words there baker.

Great that you’re keeping an eye out for bakertoolsanon. Think we must miss each other time wise as I rarely come across him.

>>6771

Excellent news. Stoked to hear that.

>>6781

>>6802

Baker, would you be happy for someone to bake when you usually bake sometimes, to share the load, if that new baker is available at that time?

It helps me a whole lot when there are bakers around at the usual time I bake, because sometimes I need a break or have to be elsewhere at that time.

We all need time off to R and R, and it’s healthy to have a change up and different bakers baking at different times.

I often dive in during the day too if there’s a need and if I’ve time for a bake or 2, b/c the bakers there have varying schedules and can’t always be there every day or as long as they usually are.

Then I stand back in the evening and give someone else the opportunity to bake at my usual time. There are usually some old fags who pick it up and bake that time for a change.

I also offer handoffs every bread, so anyone wanting to whirl it for a while can have the opportunity. There’s also so much more to do when not baking, and it gives the time to work on other GA projects.

What do you think?

>>6785

Hola, new baker. Good to see you.

You pasted this in perfectly. Now can you make a new practice bread, and paste the same in it?

Instructions are here - >>6439

After you’ve made your new thread, go on to the next step here - >>6485

Follow the posts marked ‘BAKE POSTS’, amd let us know if you need a hand, any help or what to do next. Keep making practice threads.

Godspeed, baker

>>6782

Sure there will be plenty opportunities for you to step in and bake at all times anon. Weather permitting is fine, whatever works for you. It doesn’t have to be an every day commitment.

If you get the skills first, and then start to practice live when you can, you’ll always have them to step up when a handoff is asked for.

If you’re up for baking, you could always say to the baker you’re around and available to bake any time he wants a break. Most will be happy to give you the opportunity and to get a break themselves.

Re the “About Fucking Time” practice thread, it’s perfect.

>>6817

Keep going new baker and make more and more. See if you can get into a rhythm.

Anything we can help you with?

>>6727

How are you getting on, toranon?

>>6835

>>6833

Index baking tip:

Post your thread as normal either from the broken catalog or the index.

Rather than scroll through to find your thread each time you refresh, CtrlF a word from your bread title and just keep refreshing the index.

It makes it quicker than scrolling.

>>6835

That’s great, I figured you would be happy but wanted to ask to make sure. Guessed you’d be cool with having some time for other things.

New baker in the kitchen? Is that the one who started a few days ago? That’s so good baker. Our class paying off? Maybe it’s Torbaker from here?

Downloaded new software for making video yesterday, so I’ll re-make the training videos. Maybe one for each slide as well.

Any ideas on how we can make the class faster? Also, if you’ve time, do you have the links to all your tips / baking materials, and we can link to them from the OP?

Any ideas on how we can improve here, are welcome.

>>6854

YW, happy it helps.

You could always try baking from the index one time.

Or, bake from the index here in /Comms/ a couple of times and you'll know.

Godspeed!

>>6887

Sorry baker, posted that one with the wrong date.

Here's the new one.

New link to class #3

>>6885

>>6885

>>6885