>>6886

Hello baker

Posted this at the bottom of #2 thread in response to new baker's q about protocols.

Baking Tip #6: BAKING/NOTE-TAKING PROTOCOLS:

How to let anons & bakers know what's up with the bake.

GENERALLY

FIRST - ''Use RED TEXT or BOLD to check in''

baker on duty

Goes for note collectors too. Plz anons: let us know you are there.

SECOND - Tag the DOUGH POST for key info.

YOU CAN NEVER TAG TOO MUCH!

THIRD - When grabbing an e-bake at end of bred, SHOUT IT OUT:

BAKER ON DUTY, WILL BAKE THIS BREAD

Also tag DOUGH post if there's time.

TO ASSUME RESPONSIBILITY

At start of bred:

Can bake

Can bake a few

Can bake until 5pm EST

Can bake one bread then hardstop

Can bake one bread then ghost if no takers

Gotcha baker, see ya at the dough post

If bread is ghosted ( = no baker on duty):

Baker assuming responsibility

Baker picking up the ghost

TO SEEK ANOTHER BAKER/NOTE-TAKER

At start of bread:

Baker seeks handoff

At end of previous bred (often at the bottom of mid- to late-bread notables):

Baker seeks handoff NB

Baker seeks handoff NB, will ghost @100

If urgent:

Baker must leave

Anons, plz step up

EXAMPLE HANDOFFS

Old baker:

Baker seeking handoff

Lurking baker:

Baker here, handoff confirmed?

Old baker:

You got the bread, baker

Old baker:

Baker must leave

Lurking baker:

Gotcha baker, handoff confirmed

Old baker:

Acknowledged.

Have a good bake!

GHOST BAKING

Ghost bakes = when breds have no baker.

Comms are especially important in any ghost bake.

Ghost bake protocols:

Baker must leave, ghost bake in 5

Anons, plz step up.

if there's no response:

Baking departing the kitchen

GHOST BAKE in effect

When next baker picks up the Ghost:

Baker assuming responsibility

or Ghost Bake cancelled or

Baker grabbing the ghost. Anons, please post notables.

>>6891

>>6893

no worries, i just throw things out

for anyone who might find em useful

or can add something new

(see >>6894)

>>6900

just put in a notice on /qr/

maybe anons wandering in

>>6901

yeah i said that

on behalf of our honored teacher

here ya go anon.

>>6904

Yes, a video's very good for showing the notables consolidation process and actual bake.

>>6907

Looking forward to video.

Any way to include the actual LAG for thread post? that always throws new bakers coz they don't experience it in /comms/.

>>6916

Hitler cookies, how nice!

But it's about tea time on the west coast. Care for a dainty delicacies?

>>6920

*some

>>6918

you got notepad or notepad++?

with notepad++ you can have more than one tab open.

>>6925

not a mac person either

but no worries

u can bake in any text editor

but one with multiple tabs is a little more convenient.

Here is a discussion about useful text editors for MACs:

https://community.notepad-plus-plus.org/topic/10880/alternative-for-notepad-on-mac/7

>>6933

Oh, do you mean the Baker's Tool app that an anon created?

>>6940

It's a handy app but i don't use it to bake because there's a little too much clutter on each post and when finding notables, i need to clear away the clutter.

>>6942

In the big picture, there's the actual baking process and the notable collecting process. They are kind of different and require different skill sets. I was pretty comfortable at the start with notables but baking seemed confusing and scary. Took longer to learn. But different for each anon, some like baking and find notables challenging.

>>6944

Step 5 request

>>6946

unlike Q, i assume we actually have a Step 5?

(kek)

>>6943

thanks. we were talking about this during one class, i was saying i'd like to have a version that ONLY shows Q posts, so i don't get "caught out" looking for notables at the top of the bread when Q is posting at the bottom. That all by itself would be very useful.

>>6954

Congratulations anon on new arrival. Having a newborn will change everything, wonderful adventure.

>Re finding one's place:

I had a dream with a big pile of dough in a bake shop during the time of the American Revolution. Little clue, i guess….what's interesting is that dream was over 15 years ago.

>may as well learn to bake

yes, good for e-bakes at the very least. also gives insight into the way the board works. many advantages.

I did not want to learn to bake but saw the problems caused by too few bakers. Surprised me to find how much i loved to bake once i got the hang of it.

>>6962

Anon asked about baking protocols.

So i did this post.

I remember what it's like to think

"ok, so i maybe could bake this bred. What next?"

Just knowing the usual /comms/ can make things easier.

>>6966

>Keeping up with notables

Depends on the time of day and whether Q is posting.

Nitetime and early morning:

Keeping up on the breds not too hard, baker has time to look at most posts and even do minor digs or sauce retrievals.

Daytime/early evening:

breads are pretty quick. Baker tends to pick up 'hot news' that's clearly marked (the RED TEXT or BOLD) but will anything not nommed otherwise. No time to look at anything for very long - the more info anons provide, the better.

Last evening, some poster berated baker for notabling some article that the poster didn't think was up to snuff. Baker wrote back saying he did not read the article, "too busy." Bakers have to rely a lot of anons to vet things when it's busy and hope for the best. Essential thing is to get current stuff (w/current dates); checking in qresear.ch is good but if bred is REALLY flying, that will not always happen.

WHEN Q IS POSTING:

Notables are whatever they are. Anons will have to repost if Q is very active, Q always takes priority.

>>6983

>>6986

All bakers are VERY familiar with that message anon!

Can come up for either the Thread post or Notables post.

Easy way to deal with "body too long" for notables is just to spontaneously split the notables in half.

see e.g., this recent bred:

>>>/qresearch/8268635

We never used to split notables page like that.

We do it now because breads are slower but chock full of news.

So notable lists can be long –

sometimes so long that even one bred's worth of notes won't fit on a page.

Splitting the page is a quick fix.

>>6985

Is this helpful? Don't want to confuse anybody but this works pretty well.

>>6997

"between the dark and the daylight…."

good to see ya bright-and-early friend.

This class tends to be sort of a rolling bake….more like a party than a class: baker sets the time then everyone sort of drifts in for the next 2 hours.

Have some refreshments:

>>6909

>>6902

>>6920

>>6990

also depends on baker's equipment.

There are actually one or two bakers that can bake on a phone. Sort of like the Gran Prix of baking, i've never tried. Notes tend to be a little more concise.

>>7007

Understand.

I did not start the custom on /qresearch/ but now that it is done here, I sometimes do. However, I did start this practice on /qrb/ last summer when that board opened up because the notables have always been way too long for a single page. Not many shills there so a pretty high percentage of posts are notable.

We had to do something; that was the solution.

>>7019

>Don't panic.

Not ya never need to panic.

Because even when things are really crazy–like threads taking 15 MINUTES to drop–something will work out. Somebody will successfully bake. And all the unsuccessful breads will get locked and go away.

The craziest situation i was in was last Spring when we had very few bakers on late at night coz of serious shill attacks. I woke up for some reason, got on the board, and found that a shill had started a bred that was totally nuts. Then a brave anon started a new bred when shill bred was maybe 300– kinda sketchy dough but much better than the original. That was the "night of two breds." Took a while for things to calm down.

>>7023

You are linking to a different board.

You'd have to convert all the links, e.g.

instead of >>8259231

it would be

>>>/qresearch/8259231

>>7024

yes. notables have changed a lot. when i first came in summer 2018, digs were more "insular" – did not often reference past digs or material in qresear.ch. This place just keeps growing and developing.

>>7034

post limit should be more than 2000 characters. i've tested it and it's at least twice that long. but long notables still push that limit.

>>7037

one advantage of non-guest account is that you don't have to solve the captcha. Has saved my bacon at times.

>>7039

can be a little disorienting to get a page full of green text.

>>7044

Baked as a guest for a month and then created a login and paid for lifelong membership ($50 i think). my thank you for their service since i'm a constant user.

>>7050

You don't have to pull marathons to bake. Any contribution is welcome. Thanks for coming!

>>7052

Good class, as always. nb is amazingly organized, also patient.

HOW TO BAKE A BREAD, CLASS #3 SUMMARY

>>6898

First - download the thread image here

Second - Open your text editor (notepad or similar)

>>6908

Q: How to you "grab the dough"?

[Go to Dough post near top of bread and find the pastebin link to copy = grabbing the dough]

[SLIDE 1]

>>6913

k, gotz my dough, now what…

>>6914

• In pastebin, click 'RAW'.

• Copy the dough into your text editor (notepad)

[SLIDE 2]

>>6918

ok, got it pasted to notepad…

>>6924

Take a look at the 'dough' and notice the breaks between dough posts.

• They look like

//////////////////////////// BREAK //////////////////////////////

• The dough is split into 4 parts. Take a look over it

• Find the notables section

• Find the last section

• Familiarize yourself with it

[SLIDE 3]

>>6928

Okay, now you will bake a loaf.

Hoooooooooooooooooooha.

When you're ready, go to the Catalog at /comms/ -

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

You can make as many practice bakes here as you want to. /commsanon/ made it for learning to bake.

For instructions - see

[SLIDE 4]

>>6949

Enter the thread info

[SLIDE 5]

>>6955

• Did your bread post?

• Is it stuck on 'posting 100%' ?

• If so, return to the catalog and look for it

• https://8kun.top/comms/catalog.html

• If it's there, open it up and go on to the next steps

[SLIDE 6]

>>7042

Here, we're going to make a new paste, a fresh paste for your

—- Last Dough Post

which includes your imaginary new notables.

[SLIDE 7]

>>7045

Add a meme if you like, along with your new pastebin link

[SLIDE 7a]

>>7049

When you've added the last dough post, the link to the new dough, that's your bread made.

[SLIDE 8]

>>7055

LINKING

To get the link, copy the numbers before the .html part in the new bread's address.

Here's this bread's link in pic.

• Note that when you're linking to a thread on the same board, you only need to add >before the numbers.

>>6885 (OP) <Like that

• If you're linking to another board on 8kun, use the 3-2 Rule, like this -

>>>/qresearch/8268628

Where 3 is the arrows, and 2 is the slashes.

The middle part is the board name.

[LINKING SLIDE]

>>7070

Adding notables.

Try it out and have a practice, just adding notables to your dough

[SLIDE 9]

>>7073

#10587

Great bake!

just two things i noticed:

#10587 could be bolded: #10587

and

with dough post, if you're gonna request handoff, wait for a response before ghosting (even if only for 5 mins)

otherwise, just go – and say something like:

baker leaving the kitchen

ghost bake in effect

>>7088

Prayers for a safe delivery, o7.

>>7092

Night baker, thx for everything. As informative for bakers as for anons, kek.

>>7094

yes, still hangin.

>>7094

One reason i posted the steps - once you get them just the way you want them, you could post at the top, so the ones who want to move faster could do so while you work with others. just a thought.

>>7100

>overwhelming

yes, i thought of that too.

that's why i wasn't sure about posting the stuff about splitting the notables.

BUT:

i suspect that anyone who will get overwhelmed may not be happy baking

IDK. Good question.

Signing off now,

o7.

>>7104

Welcome, glad you're interested in baking. You can practice bake and leave q's here, we check pretty often. Or come to class next week. Or try out the baking instructions from class, see >>7072.

If you decide to try out the slides before class, let us know how it goes. We're curious if they can stand on their own.

Something good must be habbening around here….check this out:

• baker stays past bedtime to finish off the bred

• after a heroic four plus hour bake, he finally taps

• Ghost bake ensues

• THEN……guess what??

"We are the News": Eight tips for creating notable posts

Draft 2, 2-28-20

1. Remember the five "W"s: ''Who, What, When, Where, Why/how.''

These are reporting basics. DATES are critical; plz always include.

2. Use RED TEXT & bold to call out notables.

This REALLY helps bakers locate worthy posts & avoid eye strain.

3. List article and video TITLES not just links.

Sauce on vids is usually non-existent, at least include a date + summary.

4. For tweets, copypasta the text (don't just cap them).

Qresear.ch is a great resource, but it's 100% text.

5. Use your words (not just diagrams) to describe your work on Q proofs, etc .

If you can't describe it, how is baker supposed to?

6. ''DATES, DATES, DATES.''

Shills post old but jazzy news, then cry 'clown baker' if notabled. Defeat them with dates.

7. If post is part of an ongoing dig, include the DIG name.

Bakers are on the lookout but don't know every dig.

8. Got an Apple phone with JPEG capture default? Then post text instead (links, title, date).

Easiest way to avoid the hassle of converting to PNG.

End of bread problems to discuss with new bakers, we just had some - hence this discussion

>>7174

whoops, try this instead…..

>>7103

in case you're wondering about the results of your class….

FIRST

>>7104

>I am going to see if this old boomer can learn how to do it

SECOND

>>7106

graveyard ghost bake lasting less than a minute

THIRD

TWO bakers at 4am ET ready to bake. Previously just ONE had shown up; referred to it as his 'regular' shift, kek.

>>7177

>>7177

Some of these bakers have baker before, but the interest generated by the class seems to be attracting former bakers not just new ones. Congrats, ya dun gud fren.

BAKING TIP #7: Using RED TEXT and BOLD in Handoffs for Good /COMMS/

In this example, two bakers showed up to bake. One deferred to the other. Baker 1 is probably either new or a little rusty. So when something comes up and he has to leave, he doesn't clearly say what's going on or use formatting to catch the attention of anons or Baker #2.

Does a good job listing notables before leaving but doesn't say he's actual departing or tag the d'oh, previous notes or pastebin (if say whether there is a new one). Not a disaster but in a faster bread, could be a problem.

This list might give you some ideas for Q & A, was just working on it before class. Links not good yet but might spark some questions?

Q & A

>>6237 How often do you post a Notables list? >>6244, >>6248, >>6266, >>6251, >>6278

>>6253, >>6471 What is "body too long"? How to fix? >>6253, >>6275

>>6252 When do you post next bread link to hit 751? >>6263

>>6283 Last notable post: any special formatting? >>6296, >>6297

>>6302 Better to make the updated pastebin before baking, or after (and then post the dough)? >>6304

>>6406 What is server too long message, how to respond? >>6423

>>6428 Re "server took too long": what are "fields"? >>6437

>>6426 What is "pastebin"? >>6431

>>6672 How do I put my text editor notables in pastebin? >>6673

>>6432 How do you tell what is notable and what is not? >>6432, >>6434, >>6436, >>6450, >>6466

>>6516 How do you post off-bred links? >>6525

>>6513 Do real anons actually love the bewbs (or are they just a distraction)? >>6521, >>6523, >>6526, >>6532

>>6533 How do you make a new pastebin? >>6543, >>6537

>>6549 "I need lots of practice" >>6550, >>6559

>>6570 How do you format a Q post? >>6573, >>6588, >>6597

>>6597 How do you put those lines in Q posts? >>6598

>>6630 Can you take a lurker and make a baker out of him? Need that dire? >>6635

>>6646 is there a baker in here who can answer a question about baker tools v0.7.1 ? >>6650, >>6652, >>6654, >>6656

>>6680 When I post the dough at the bread, that's it? >>6683, >>6687

>>6693 What are the ////\\ in the pastebin [page breaks]? >>6694

>>6732 Do notables in the dough or in a separate file? >>6691, >>6732

>>6688 "I can tell I need a more practice because I am slow" >>6734

>>7075

hey fren, glad you're here. kind of winging it, as it were…..

adding this tip in here, so i got a complete set thru #7.

Baking Tip #5: Announce you're baking in an e-bake or ghost situation

If you don't, an incoming baker at end of bake loses time trying to figure out whether a baker is needed – also, where to find notes.

Usually, he'll post something like this:

Is there a baker on duty?

OR

Baker here, can bake if needed

If he gets NO RESPONSE, baker has to decide whether to bake or not. (This is pretty typical, because if there IS an unannounced baker, that guy will be either prepping or baking.)

In the CAPPED example, there was no response and no Catalog to check, so i decided to bake. Check out the results.

BAKING STEPS (CLASS 3)

>>6898 PREP - Download Iwo Jima image & open text editor

>>6910 ONE - Find the current dough

>>6914 TWO - Copy the current dough

>>6924 THREE - Paste it all into a text editor

>>6928 FOUR - Create a new thread

>>6949 FIVE - Enter the thread info

>>6955 SIX - Enter the rest of the dough

>>7042 SEVEN - Copy the dough into a new paste

>>7045 SEVEN A - Make your "dough post"

>>7049 EIGHT - Post your new thread link

[ >>7055 LINKING - where to find link to new thread]

>>7070 NINE - Adding notables

Same info with instructions: >>7072