Anonymous ID: 33cfa0 Baking Seminar #4 March 5, 2020, 4:14 p.m. No.7185   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7374

Live Baking Seminar

03/5/2020

''Regular baking instructor not here yet. Other bakers available for Q & A''

 

Filler -

Welcome To Q Research General

We hold these truths to be self-evident: that all men are created equal; that they are endowed by their Creator with certain unalienable rights; that among these are life, liberty, and the pursuit of happiness.

 

We are researchers who deal in open-source information, reasoned argument, and dank memes. We do battle in the sphere of ideas and ideas only. We neither need nor condone the use of force in our work here.

 

VINCIT OMNIA VERITAS

SEMPER FIDELIS

WWG1WGA

Anonymous ID: 33cfa0 March 5, 2020, 4:25 p.m. No.7191   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7192

>>7190

let's see if the links are ok....

 

HOW TO BAKE A BREAD, CLASS #3 SUMMARY

>>>/comms/898

First - download the thread image here

Second - Open your text editor (notepad or similar)

>>>/comms/908

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]

 

>>>/comms/913

k, gotz my dough, now whatโ€ฆ

>>>/comms/914

  • In pastebin, click 'RAW'.

  • Copy the dough into your text editor (notepad)

[SLIDE 2]

 

>>>/comms/918

ok, got it pasted to notepadโ€ฆ

>>>/comms/924

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]

 

>>>/comms/928

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]

 

>>>/comms/949

Enter the thread info

[SLIDE 5]

 

>>>/comms/955

  • 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

โ€”- Last Dough Post

which includes your imaginary new notables.

[SLIDE 7]

 

>>>/comms/7045

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

[SLIDE 7a]

 

>>>/comms/7049

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

[SLIDE 8]

 

>>>/comms/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.

>>>/comms/885 (OP) (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]

 

>>>/comms/7070

Adding notables.

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

[SLIDE 9]

Anonymous ID: 33cfa0 March 5, 2020, 4:33 p.m. No.7196   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7205

>>7193

There are bakers who are phonefaggers. But none of them started on a phone.

 

Here is a list i was just starting on Q and A from previous classes. Links not active yet, but make spark interest. Do you have any questions about baking?

 

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

Anonymous ID: 7b09f6 Q Research General #10xxx Test Edition March 5, 2020, 4:38 p.m. No.7202   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7206

Welcome To Q Research General

We hold these truths to be self-evident: that all men are created equal; that they are endowed by their Creator with certain unalienable rights; that among these are life, liberty, and the pursuit of happiness.

We are researchers who deal in open-source information, reasoned argument, and dank memes. We do battle in the sphere of ideas and ideas only. ย We neither need nor condone the use of force in our work here.

VINCIT OMNIA VERITAS

SEMPER FIDELIS

WWG1WGA

Q Proofs & Welcome

Welcome to Q Research (README FIRST, THEN PROCEED TO LURK) https://8kun.top/qresearch/welcome.html

THE Q MOVEMENT IS ABOUT TRUMPING THE ESTABLISHMENT - ย  ย 

Q: The Basics - An Introduction to Q and the Great Awakening

PDF & PICS Archive: >>>/comms/3196

100+ Q Proof Graphics qproofs.com ย 

Q's Latest Posts

Wednesday 02.26.2020

>>8251800 rt >>8251669 โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€” Godspeed. (Cap: >>8258680)

>>8251748 rt >>8251665 โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€” Love and Light, Patriot. WWG1WGA!!! (Cap: >>8258676 )

>>8251654 rt >>8251616 โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€” The Armor of God (Cap: >>8258692)

Tuesday 02.25.2020

>>8251572 โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€“โ€”โ€”โ€“ Finally, be strong in the Lord and in his mighty power. ย (Cap: >>8251614)

>>8251341 โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€“โ€”โ€”โ€“ Born Alive Senate Fail ย (Cap: >>8251365)

>>8251212 โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€“โ€”โ€”โ€“ These people are sick! ย (Cap: >>8251252)

>>8247199 โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€“โ€”โ€”โ€“ Now, isn't that interesting? (Cap: >>8247433)

>>8246730 rt >>8246640 โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€” The Silent War continues.. ย (Cap: >>8247433)

Monday 02.24.2020

>>8239046 โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€“โ€”โ€”โ€“ What Country was the true intended target? ย (PDF: >>8239080)

>>8238822 โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€“โ€”โ€”โ€“ Think: re: why [no] arrests (justice) yet? ย (Cap & Vid: >>8238831, >>8238853)

Thursday 02.20.2020

>>8278411

Tuesday 02.18.2020

>>8278404

Monday 02.17.2020

>>8278393

Q's Private Board

>>>/projectdcomms/ ย & ย Q's Trip-code: Q !!Hs1Jq13jV6

Onion Link (access through Tor): http://jthnx5wyvjvzsxtu.onion/qresearch/catalog.html

All Q's posts

Archived at qanon.app (qanon.pub), qmap.pub, qanon.news, qposts.online

Dealing with Clowns & Shills

New?: Use logic and reason when evaluating posts, look beyond the content of the post(s) and evaluate intent.

>>7683307 ย How To Quickly Spot A Clown

Anonymous ID: 551d6d March 5, 2020, 4:42 p.m. No.7205   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7213

>>7193

>>7196

baking from a phone takes a lot of work. typically bakers will bake from a desktop env. its useful to have at least two screens so you can manage pastebin, notepad, and the live threads. I have tried from a phone and well the results weren't the best. if you have a passion to bake, i won't try to talk you out of it, but you really need to be organized, and calm/cool.

Anonymous ID: 33cfa0 March 5, 2020, 4:46 p.m. No.7215   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7210

we do not always know who is baking.

it used to be more customary for bakers to have baker nicknames

last year, shills went after bakers who did that

also, some bakers simply prefer to be anon

but regular (daily) bakers need to communicate with one another

and so often prefer some kind of designation

Anonymous ID: 551d6d March 5, 2020, 4:49 p.m. No.7218   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7222

>>7210

>>>>7203

no. that is just a graphic that night baker used to train with. we are anons. most regular bakers have a graphic that will let anons know who they are. like me for instance. my graphic up thread will let you know that i am basically the morning baker. no bred will have my initials or anything like that. we just tend to know who bakes when.

Anonymous ID: 33cfa0 March 5, 2020, 4:49 p.m. No.7220   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7212

Followup:

I reserve the FAR RIGHT for another purpose (not political, heh-heh).

It's because most of the time, when you CREATE A THREAD, it never drops (shows up).

Instead, ya gotta open the CATALOG and find it.

That's what I use the FAR RIGHT tab for: opening the CATALOG and locating my new thread.

Anonymous ID: 33cfa0 March 5, 2020, 4:52 p.m. No.7222   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7225

>>7218

yes, i've noticed that when you bake later in the day, i don't know it's you โ€“ only in the morning when you post your wake-n-bake graphic.

 

I sometimes like to know it's you if there's anything going on between graveyardโ€“when i bakeโ€“and mornings. nowadays, it's usually pretty quiet but in the past that period could be quite chaotic!

Anonymous ID: 33cfa0 March 5, 2020, 4:56 p.m. No.7224   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

There are two major parts to baking:

BAKING itself and NOTE-TAKING.

Important thing with baking is EARLY SETUP.

So that's why all the instructions tell new bakers to get their new thread set up.

If you want, pull up the Catalog, click on CREATE A THREAD, and look at the box that comes up.

Anonymous ID: 7b09f6 March 5, 2020, 5 p.m. No.7228   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7231 >>7232

So, once you make the first post in the new bread, you don't have to click on NEW REPLY until the end of the bread or near to it right?

 

After that you have to post the following POSTS pretty quickly right?

 

Or sombody's gonna shit in the bread right?

Anonymous ID: 33cfa0 March 5, 2020, 5:03 p.m. No.7231   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7228

The first "post" is the CREATE A THREAD one. After that, you are "inside" a new bread, so all the other dough posts are just like all posts.

 

Following quickly:

Yes, you're right. During late nights or graveyard, doesn't matter so much (usually).

Anonymous ID: 33cfa0 March 5, 2020, 5:07 p.m. No.7234   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7235 >>7237

>>7232

So the FIRST THING a baker does is to PREP THE NEW THREAD.

To do that, you do 3 things:

  1. fill in the SUBJECT box with the title & bread number (Q Research General #4444: Example Edition)

  2. Drop the Iwo Jima image into the paste files image box

  3. Copypasta page 1 from the current dough (in the dough post at the start of bred).

Anonymous ID: 33cfa0 March 5, 2020, 5:09 p.m. No.7237   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7239

>>7234

Should have mentioned this:

the page 1 (q post) info goes in the COMMENT field.

Now here's the thing:

If Q isn't posting, I often put that in right away. (I'm on graveyard, right? So Q doesn't post there often.)

But if Q is posting, that info might be outdated by the end of bred.

 

So ya gotta think about that.

Anonymous ID: 33cfa0 March 5, 2020, 5:11 p.m. No.7240   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

Anon, i was PETRIFIED to bake. Thought the same thing. Want to avoid choking? Here is how:

 

  1. OVERLEARN EVERYTHING. Practice so much in /comms/ that you've got all the routine stuff completely automated.

 

  1. REALIZE THAT BAKERS SCREW UP ALL THE TIME.

 

  1. IF THE WORST HAPPENS, PRAY!

Dead serious about that, miracles will happen.

Anonymous ID: 33cfa0 March 5, 2020, 5:19 p.m. No.7248   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

once you've got the thread set up

Won't go through those steps for getting the pastebin into notepad here (coz i'm working on the fly), but check them out in the instructions).

 

But once you've set up the THREAD at least partially โ€“ and download the dough from pastebin, you're ready to start NOTABLE Collection.

Anonymous ID: 33cfa0 March 5, 2020, 5:34 p.m. No.7265   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7261

Once you do this, the file will open in pastebin. com.

 

First, make sure you have notepad++ open with "new file."

 

Second, find the RAW button and select it; this converts the info into a form where it can be copypasta'd.

 

Third, select all the text with the phone equivalent of Control-A and copypasta it into your new Notepad++ file.

Anonymous ID: 33cfa0 March 5, 2020, 5:45 p.m. No.7276   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7273

Would like to figure out where your thread isโ€“which board, /qresearch/ or /comms/

Also, what is the thread name?

 

>What do i do with paste bin after hiting raw and copy to notepad?

Anonymous ID: 551d6d March 5, 2020, 5:48 p.m. No.7278   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7282

>>7273

Itโ€™s ready to use at that point. I will creat the current bred notes env like so:

โ€˜โ€™โ€™#10600โ€™โ€™โ€™

>>

>>

>>

>>

>> #10600

This is where you will enter current notes

Anonymous ID: 33cfa0 March 5, 2020, 5:57 p.m. No.7287   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7290

>>7283

if you look at any dough, you'll see that there are four elements:

page 1 (Q posts)

page 2 (notes)

page 3 (warroom)

page 4 (Qpost archives)

 

In the paste, these are in ONE FILE.

The page breads look like this:

//////////BREAK 3\\\\\

 

Make sense?

Anonymous ID: 33cfa0 March 5, 2020, 6 p.m. No.7292   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7295

>>7286

thanks, there's only one of you so that helps.

Do u get the part about the page breaks ("post breaks)? Your phone can easily copypaste each page separately , because no one page will never have more than about 4500 characters.

Anonymous ID: 33cfa0 March 5, 2020, 6:03 p.m. No.7294   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7290

you don't need to put each page in a separate file, just to copypasta all the stuff between the breaks into the bred like so:

 

โ€”โ€”โ€”โ€“

 

Welcome to Q research (etc)

 

//////////BREAK 1\\\\\

 

notablesโ€ฆ..

 

//////////BREAK 2\\\\\

 

war room

 

//////////BREAK 3\\\\\

 

qpost archives

 

โ€”โ€”โ€”โ€”

Anonymous ID: 551d6d March 5, 2020, 6:05 p.m. No.7296   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7298 >>7301 >>7303

>>7293

So, you only have 100 lines for notables. This means that you will need to cut and paste the link and notables for the oldest bun in notables. That link will go into you Previously collected notables area. Make sense? Otherwise, you will get the dreaded body too long error

Anonymous ID: 33cfa0 March 5, 2020, 6:05 p.m. No.7297   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7300

>>7293

two ways to get rid of notables. I'm gonna give you the easy one for nowโ€“which is new.

 

that is simply to mentally insert a page break in the notables pageโ€“just split it into two pages.

 

i would do it that way until you get a computer.

Anonymous ID: 33cfa0 March 5, 2020, 6:11 p.m. No.7303   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7306

>>7296

if he is doing more than one bread at a time, he will obviously need to consolidate instead (or in addition). but trying to keep it simple for the moment.

 

>>7300

i know you are not a fan, understand why.

notes getting longerโ€“yes, understand about the problem. partially due to more news but also that there is so much lag on the board that the breads are slower and therefore each one has more notes.

 

obviously deal with this a lot on /qrb/ โ€“ why we're now going with breads of 250.

Anonymous ID: 33cfa0 March 5, 2020, 6:17 p.m. No.7311   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7315

>>7301

yes, page 2 looks great. nice work, baker!

 

in answer to your question, here's an example of what i'm talking about: a two-page notable i just pulled at random from qresearch. pretty common now because of longer notables.

 

baker just pretends there's a page break in the middle.

Anonymous ID: 33cfa0 March 5, 2020, 6:33 p.m. No.7319   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7320

>>7316

Doesn't look like you need to do anything at this point as far as the notables go.

 

Now let's say it's the next bred and you have new notables to add. You will first need to consolidate the #10660 notables.

 

What you do is this:

 

  1. delete all the notable in #10660 but the last line, the one with the link:

>>8327183 #10660.

 

  1. take that link and put it under "previously collected notables" (top line, after #10659)

 

than you'll have room for the current bread's notables.

Anonymous ID: 33cfa0 March 5, 2020, 6:38 p.m. No.7321   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7323 >>7326

But you also have one last thing to do before your bake is finished:

Post the new DOUGH.

 

Here's how:

  1. mark entire dough for copy (control A equivalent)

  2. open pastebin.com

  3. select NEW PASTE

  4. copy pasta dough into new paste area.

  5. go to bottom and select CREATE NEW PASTE

(then fill out captca)

  1. copypasta new paste name from the browser window into the new bred:

dough:

''https://pastebin.com/Wv1DJbA5"

Anonymous ID: 33cfa0 March 5, 2020, 6:49 p.m. No.7327   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7325

if look at examples of notables pages and you'll see that the "previously collected notables" are in rows of about four breds each. Don't start a new row until the previous one is finished.

 

(also: we only keep about four rows in that section, deleting the older ones on the bottom rowโ€“another "level of consolidation")

Anonymous ID: 33cfa0 March 5, 2020, 6:51 p.m. No.7328   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7324

the bottom row is how it should look, like this:

>>8325644 #10658, >>8326415 #10659, >>8327183 #10660

 

but i'm just realizing that you are looking at a phone screen

harder to envision

 

Do you want to do the dough post now?

not hard

then you'll have done an entire phone bake

as your first.

And THAT may be a first, period.

Namefag ID: 886c6a March 5, 2020, 6:54 p.m. No.7329   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7330

I think i understand. Working on dough now. Gonna figure out a faster way to update it.

I must sign off for the night. But i very much appreciate all your help and patience with my questions. Thanq so much! Good night and God bless you!

Anonymous ID: 33cfa0 March 7, 2020, 3:22 a.m. No.7355   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7360 >>7376

Using the LIVE baking classes to generate more info about baking

These LIVE baking classes are great for teaching new bakers, answering FAQ, and better /comms/ between bakers and anons.

But they also generate a WEALTH of info on baking, not just for beginners but for any baker.

So the material below include the little gems that have come from the first four classes.

This is stuff that bakers need to know but is hardly ever talked about or written down.

We may not always be able to give live classes.

But from now on, we'll have the material from class discussions to answer q's for new bakers when live bakers aren't available.

 

Here is a draft pastebin for the baking class that includes

  • links to past classes

  • paste for classes (so any bake can do the class)

  • Q & A from Classes 1-4

  • Tips, Tricks & Traps from Classes 1-4

  • Baking Tips w/Examples

 

https://pastebin.com/twJUz1ne

 

You can see what it looks like here:

(tacked onto one of my practice bakes last year!)

https://8kun.top/comms/res/3668.html#q7351

Anonymous ID: 33cfa0 March 7, 2020, 12:52 p.m. No.7362   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7360

Hey Rusty

Always a pleasure.

Class is NB's genius idea, you prolly know. He would step back but he had the vision to imagine this approach.

Classes are fun and informativeโ€“i learn as much as i teach. Good when there are several bakers present bc they have varying opinions and ideas.

Hope you'll drop by again, you have a lot of knowledge and anons have a lot of questions.

i will be there if nb can't, has much RL stuff right now.

 

Just made another baker tip, based on "Freddy Bake" that just happened, see below. Pretty funny but also instructive.

  • gy/frb

Anonymous ID: 33cfa0 March 7, 2020, 12:54 p.m. No.7363   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7364 >>7365

Baking Tip #8: Try to Notice When a Cat is in the Kitchen

Here's how it all unfolded frens:

 

  1. Baker requested handoff; normal handoff commenced (STEP 1)

 

  1. TOOTS re his identity but may no one notices? Can't believe his has the bake, but does produce a decent set of notables. Unfortunately, he bakers super earlyโ€“at maybe @400 or so.

If anybody notices, no one suggests that a new baker takes the kitchen! (STEP 2)

 

  1. Freddy reveals his true colorsโ€“but keeps signaling it's him who's in the kitchen. Gets the last laugh. (STEP 3)

 

(Since our "baker" already baked and moved on, e-bake is needed at the end of bred.) Pretty KEKISH but may a lesson here, too?? ha-ha-haโ€ฆ.

Anonymous ID: 33cfa0 March 9, 2020, 8:03 p.m. No.7376   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7377 >>7379 >>7381

>>7375

 

Let's seeโ€ฆ..

a few things come to mind.

 

first, this class is a great idea! wnb was at last class, said he'll try to come to next one too โ€“ see also remarks from Rusty

>>7360

Euro too!

 

second, here's a link to overview of possible pastebin with baking tips, Q & A, etc.

still roughโ€ฆ.need a way to make this info easily accessible to future bakers on an ongoing basis >>7355

this needs more discussion, i think

 

third, if you are planning to do this thursday, possible to meet before class since we don't have much time right now? like an hour before maybe?

 

fourth, you asked about speeding things up

here's what i'm working on as we speakโ€“making some notes on your slides, combines some steps to streamline a little, not finished yet:

 

STEP 0: Getting Ready

Find and open a text editor.

Notepad is ok but only allows one file open at a time.

Notepad++ allows two or more open files. See Step #3.

 

STEPS 1 and 2: Find the current dough & copy it into a browser window

Usually located at the dough post.

 

STEP 3: Paste it into a text editor

Select RAW to generate a useable copy, then copypasta.

Tip: save the file after copying!

 

NEXT: Preparing the thread

 

==STEPS 4 & 5: Locate the "Create a New Thread" link and enter the thread info:

Subject: QResearch General #2334: Baking My First Bake! Edition

Comment: page one of dough

File (images): Iwo Jima image

Tip: Do earlier rather than later

But WAIT to select "Create a New Thread" until end of bread!

 

STEP 6a: Wait for the bred to drop <<<<<<<<<<<< NEW ADDITION

In /comms/, the thread will post right away. Not so in /qresearch/. (It DOES happen but rarely).

Most of the time, you have to wait for the bred to "drop" (page one to appear in the catalog).

This takes at least 15 seconds, could be up to a minute.

 

STEP 6b: Enter the rest of the dough

Anonymous ID: 5d7d20 March 9, 2020, 8:07 p.m. No.7379   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7376

Really happy to hear that it's working out and that everyone's happily involved. I'd a good look over the thread the other night when we spoke and was hella impressed at how it went and your notes.

At first read everything was superb.

Anonymous ID: 33cfa0 March 9, 2020, 8:09 p.m. No.7380   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7382 >>7385 >>7397

not sure where to put Q & A info

want to show you finished STEP notes too

do you know if you can come Thurs?

can you talk before?

if not, i'll be there and will set up 5 mins before class if i don't see you by thenโ€“make sense?

Anonymous ID: 5d7d20 March 9, 2020, 8:13 p.m. No.7381   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7383 >>7386

>>7376

>>7377

>>7378

No problem, and thanks. A lot of juggling going on just now. Feel bad to be leaving the bakery for so long, so any free time I've jumped on there, meaning to jump here as well.

I'm aiming to be there on Thursday but if anything happens I'll have to cancel. I don't know if you'd want to do it again if I have to run?

I'm happy for you to, or anyone else to, or we can postpone it, I'm easy here either way.

Have had some ideas, quickly -

Have a class for practical baking with Q&A, then a week for notables class with Q&A. Alternating, just because everyone has Q's about notes and baking them, but we're all tired by the time the baking's done. See what you think.

Then there's the videos. I got Bandicam and it's working out great so far, testing it.

Anonymous ID: 5d7d20 March 9, 2020, 8:14 p.m. No.7382   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7383

>>7380

If I'm around on Thurs, I'll come in at 6pm so you know. Does that work for you?

How about posting them into a fresh thread and linking it here, I'll get it?

Can't thank you enough for doing all this work putting the material together.

Anonymous ID: 33cfa0 March 9, 2020, 8:39 p.m. No.7386   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7387

>>7381

alternating sounds good

but if new bakers wanna bake, i think we can potentially handle both at the same time (we already do that to some extent). Just takes enough bakers.

 

Videos sound awesome, can't wait to see them!!

 

Baker FAQ thread also good way to go.

Need to figure out how to keep links to Q&A discussions current. Pin all the classes? More thought neededโ€ฆ.

>I saw some preliminary work toward that in >>3668

Yes, still preliminary. but we'll figure it out

Anonymous ID: 5d7d20 March 9, 2020, 9:36 p.m. No.7391   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7392

>>7385

Great idea, we can work on it.

>>7387

Thanks for everything Rusty, the space, your hospitality and support with the classes. It's really appreciated.

>>7387

What's involved? I'd be more than happy to lend a hand here, here and there.

>>7390

Agree it's too fast. I think anon just wanted to show how easy it is, which works for some people, but we're in the process of making more for the visually oriented.

Thanks for any feedback and ideas, we're trying to make it as great as poss for new bakers.

Anonymous ID: 5d7d20 March 10, 2020, 9:25 a.m. No.7397   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7399

>>7385

>>7380

Just looked over the QnA collection, what an incredible trove of fantastic info.

Thinking aloud, how would it work putting them in sections?

Ex: Notables, Creating Threads, Formatting Q Posts, What If?

That kind of thing? Then if anythingโ€™s asked which has been covered before, we could link the new baker to that section in the QnA thread.

 

Weโ€™d be adding to them all the time I imagine as well, so maybe with each new baking class we could have links from the OP to the most recent batches? Once I do the training videos and get the slides improved, I would have time to help with it, or if youโ€™d like to take/keep ownership of it GYB, thatโ€™d be awesome.

 

Just trying to think of a system as streamlined and as easy as possible.

The slides and videos Iโ€™m aiming to be a stand alone class/course which any of us can use to teach.

Anonymous ID: 5d7d20 March 10, 2020, 9:32 a.m. No.7399   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7397

The plan just now is to have a corresponding video for each slide, then some extra ones for making buns, jumping around a thread, linking, tips etc.

All ideas welcome. If once theyโ€™re made you see anything which needs changed or added, I can remake them, easy, so please just say.

Anonymous ID: e9bbd2 March 10, 2020, 12:35 p.m. No.7400   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7430 >>7431 >>7506

>>7396

>What are the duties / things youโ€™d like or need taking care of?

 

no real duties

the reason I offer it is to expose more people to how these boards work behind the scenes.

 

It could be helpful to have a BV for better coverage of things like

pinning important threads

deleting any self dox by newbie bakers

Anonymous ID: e84ad3 March 10, 2020, 2:47 p.m. No.7430   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7400

thank you for the edification

I remember some BV's that took their job too seriously and they banned a lot of people, free speech is free speech, until it becomes CP or Freddy bakers, keks

Linux is probably a better OS for that as well?

Anonymous ID: 5d7d20 March 10, 2020, 3 p.m. No.7431   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7400

Thanks for that Rusty, sounds good, and would be safe to have people around who can act in those situations.

I'm up for it, if you'll have me. I like to give back and appreciate you giving us the board to practice on.

 

I'd give my word to you that I'd only to do these things (delete self doxes and pin threads as per your pre-instructions), unless you say otherwise.

See what you think.

Anonymous ID: 5d7d20 March 10, 2020, 9:22 p.m. No.7483   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7482

End of MODULE 1 - 'BAKING'

New bakers, congratulations on your thread.

Now make a couple or few more so you get into a rhythm and remember these baking steps.

 

Next Up

Module 2 - Notables, Timing, Tips & Trips

To be made, on the way.

 

Feedback welcome, bakers, new bakers.

If this works well, us bakers can all have the course, and simply paste in the steps, slides and videos.

Steps for Module 1 are here, you can save if you like -

 

FOR INSTRUCTORS MODULE 1 - BAKING - SLIDES, VIDEOS & PASTA

https://pastebin.com/vW53zfhT

Anonymous ID: 674d5e March 10, 2020, 10:06 p.m. No.7487   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7489

>>7485

But like I said on /qresearch/, it's harder to get people to want to bake than it is to actually perform the process of baking. At least I think so anyway. Will post tomorrow about this. Heading out.

Anonymous ID: e84ad3 March 10, 2020, 11:11 p.m. No.7492   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7497 >>7511

>>7491

vids are great!

pastebin was a mystery to me for a long time

once you click raw you can't go back to clone

you can, however, make a raw paste to note++ from a cloned dough

do it all the time, saves a step, just saying

working with the pastebin took time to learn

one of first bakes hit make new paste instead of create paste at bottom, good to let new bakers know about these things and how to deal with them, fast

love the vids though, perfect medium for absorbing info

tyvm

Anonymous ID: 33cfa0 March 11, 2020, 11:52 a.m. No.7495   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7497

>>7475

Nice work! Haven't looked at the vids for specifics yet but will do it now, get back with feedback within a few hours.

 

But have noticed how slowly they loadโ€“which might be a problem in a LIVE class.

 

Slow loading problem:

These MP4's take a long time to post in 8kun, even tho they are quite compact. Was it always this way? Seems like they loaded faster on 8chan. Have a feeling this is not really normal; check out the difference on endchan (350mb limit but loads fast even the first time):

https://endchan.net/qrbunker/res/5706.html#q5707

 

Think i'll try to contact the mgmt and see whether this is a fixable problem. Meanwhile, I got around the lagginess by clicking on all eight vids at once (in close succession) and waited while all of them loaded. Whenever one came up, I minimized it again. The next time it loaded, it was fast. While anons are waiting for class to start, you could suggest they do the same.

 

Could work something like this:

Welcome to the baking classโ€ฆโ€ฆ

For this class, we'll be using both slides and videos.

While we're waiting, let's prep the videos.

1. For each video, check [play once] instead of [loop].

2. Click on all of the videos in succession (they take time to load).

3. As each vid comes up, collapse it by selecting MINUS SIGN (left top).

Now we are ready to begin.

Anonymous ID: 33cfa0 March 11, 2020, 2:35 p.m. No.7496   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7497

>>7475

 

Just two slides/vids i would add:

>>7469 dealing with the lag/"posting 100%" message

>>7473 consolidating notables

 

LAG problem:

How about showing it in action! I might try to video my next bakeโ€“you could, too. Break down of "lag" part:

  • click on the tab with the new thread info

  • select "Create a Thread"

  • view the interminable "posting 100%" message (?)

  • CUE the Jeopardy music plays (it's 17 measures long and goes for exactly 30 seconds) https://www.youtube.com/watch?v=73tGe3JE5IU

  • open the catalog in a new tab

  • find the new thread & open it

 

Consolidating notables:

Much as i appreciate the old video, it's complicated. The slide i made strips things down to the essentials.In a vid, i'd just show

  • a page that's too long

  • selecting the oldest bred notes

  • deleting them

  • moving the remaining link to "previously collected."

 

You'll prolly do things just a little differently, but i always list specifics in order to make sure i'm not missing anything. (Or if i am, that it can be easily spotted by someone else.)

Anonymous ID: d72adc March 11, 2020, 3:28 p.m. No.7498   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7499 >>7506

Baker, I thought about archiving breads + pics.

 

Would it make sense to backup all content that the baker touches?

Would that be enough?

And maybe one could save the smaller pics per bread in full res too.

Anonymous ID: d72adc March 11, 2020, 4:14 p.m. No.7502   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7503 >>7506

>>7501

Anonfile API here:

https://anonfile.com/docs/api

 

I would prefer archiving on archive.org, at the same time archive.org has already removed certain content (not about illegal content, but regular one).

archive.org also seems to have an API

https://archive.org/services/docs/api/internetarchive/cli.html#upload

Anonymous ID: f2d583 March 11, 2020, 4:36 p.m. No.7504   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7506 >>7507 >>7508 >>7509

Evening bakers! qanon.news anon checking in. Thanks for all you do - this place wouldn't exist without your hard work DAILY.

 

Got a question on archiving earlier over in QR >>>/qresearch/8380784

I can easily set up the archive machine to gather any breads you want. I can target specific thread ID's or a specific phrase in the SUB. Probably best to start out targeting specific breads rather than a SUB phrase to start. It's already archiving a few breads from here that I have added a while ago. There's not as much traffic/image posting over here so it wouldn't be a big deal to jigger it up so that the machine will begin to archive all the COMMS images in full res. I'll work on that tonight. So yeah, NP I can getcha covered.

 

Vids too?

 

>Anonfile API

I'll look into that too and see what I can do with it.

 

There's a codefags thread on QR that I check in on if you need me, but I'll try and check back in here more regular. MAGA!

>>>/qresearch/7762733

Anonymous ID: d72adc March 11, 2020, 4:40 p.m. No.7505   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7506

>>7503

Maybe I should buy another PC and really get an SAP installation at home. That would be highly useful because I could do selective archiving in no time.

 

Wearethene.ws is probably not downloading+hosting PDFs and such content, because it may get too large traffic-wise.

 

But at the same time wearethene.ws already does it basically for notables and could surely also archive that content too.

 

archive.org could get called to archive whole breads directly including all full res pictures including attachments. We would just have to walk through the json data and create the full pic links.

 

And while we are at it, why not even automatically archive notable links too?

 

https://archive.readme.io/docs/creating-a-snapshot

Anonymous ID: 33cfa0 March 11, 2020, 4:43 p.m. No.7506   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7509 >>7539 >>7540 >>7541

>>7498

>>7499

>>7500

>>7501

>>7502

>>7503

THANKS Archive Anons.

 

This is graveyard baker, the one who asked for help from archiveanons on the main board.

 

I realized in the process of thinking about this that what i envision is what we already have"

a dynamic imageboard that is just for LIVE baker school (and maybe related) threads.

 

The only problem is that /comms/ is also for practice baking. Don't really want to pin a bunch of baking class threads to the top and push all the practices bakes to the bottom. That's why i wondered about whether it was possible to create a cloned board and then delete all the practice bakes from the new board. Key thing: must retain the images, mp4's and live links from the original.

 

Another possibility (if technically possible): to consolidate the baker threads the way we consolidate notables. Is it possible to have all the baker threads in one mega-thread? (like folders with sub-folders within it).

 

Don't know that much about imageboard architecture, except that it seems kind of "flat" (with everything on one level) not "layered." Much like old-fashioned tables in html vs modern CSS architecture.

 

Can you create a sub-board within a board? I suspect Rusty would like to keep this material on THIS board, because that's why he created it: to support bakers. But can it be done in a way that makes sense?

cc >>7400 (Rusty)

 

>>7504

>>7505

i see you just arrived, haven't read what you wrote, just wanted to you know i'm here right now.

Anonymous ID: 388840 March 11, 2020, 4:48 p.m. No.7507   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7541

>>7504

Offline app archiveanon here. You mentioned a colab when we last talked. Think this would be a good project for that?

I think you have a pretty good handle on archiving breads based on your site. Would just need to apply it for comms.

Anonymous ID: d72adc March 11, 2020, 4:50 p.m. No.7508   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7541

>>7504

>Vids too?

In my opinion all content tagged by bakers should get archived.

 

Videos can be extremely useful as well.

And on archive.org one could and probably should archive literally everything from every bread. It seems someone is already doing probably manual archiving via archive.org, and it seems to be just the bread itself (plus thumbnails), but nothing else.

 

That process should get automated.

And as I also already said other breads should get archived too, that's why a local database would be useful to track everything, so that one could detect breads that are almost falling off and archive these as well, but even handle situations where a bread almost fell off, but someone bumped it in the last second and the new content should then get archived when it has almost fallen once again (whole site, but only the new attachments).

Anonymous ID: 33cfa0 March 11, 2020, 4:52 p.m. No.7510   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7509

Another baker suggested arranging it by subject. Nice, but much easier to arrange in time order and let anons search on it. So when they want to know about, e.g., "body too long" message, they can just find all the times it was discussed.

Anonymous ID: 33cfa0 March 11, 2020, 4:56 p.m. No.7511   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7518

>>7492

>>7492

i'm still figuring out pastebin, but it's much more understandable that it used to be.

sometimes i'd like to talk about the "raw" vs "clone" selection. Don't really know the dif, never bothered to find out. I originally was told to use "clone" but there was some kind of problem that came upโ€“don't recall whatโ€“a long time ago so i switched to "raw" and have never had any problems.

Anonymous ID: d72adc March 11, 2020, 5:01 p.m. No.7512   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7513 >>7514 >>7515 >>7516

>>7509

> but retaining live links, ability to blow up graphics, and mp4 functionality?

I just tried around using archive.org

 

See here:

http://web.archive.org/web/20200311233234/https://8kun.top/qresearch/res/8380474.html

 

Search for " 15c723c0ac2df5bโ‹ฏ.png"

blow up doesn't work, but clicking on it works, when the full size picture got archived.

 

Even works with .mp4s

Search for " c45b63727cc0530โ‹ฏ.mp4"

Click on that and it plays, because I also archived that.

 

For offline archiving this should be possible as well.

Anonymous ID: 33cfa0 March 11, 2020, 5:03 p.m. No.7513   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7509

We have discussed putting this information into a dough for the classes (much like the dough for /qresearch). But the information is continuing to grow. Maybe we'll only have a certain number of LIVE baking classes or maybe it will become a tradition. Don't know at this point.

 

But either way, we won't be able to just list this info "raw" in the dough the way i have it in >>7344, etc. In that format, it looks the way a notable would look. But this info is not like a notableโ€“whether it's from class 1 or class 31 doesn't matter. So the model of giving more recent posts priority doesn't make sense.

 

Once we have enough responses, we can do an FAQ but it still won't have the richness of a dynamic and ever developing Q&A.

 

>>7512

Ok, let me take a look and get back.

Anonymous ID: 388840 March 11, 2020, 5:04 p.m. No.7514   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7517

Check qanon.news. Anon has a great handle on archiving with live links.

 

>>7512

Definitely possible for offline archiving. My current app downloads pics and mp4s that Q posts and saves them locally. Full size images.

Anonymous ID: d72adc March 11, 2020, 5:05 p.m. No.7515   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7512

>clicking on it works

What I meant here is clicking on that text.

Clicking on the graphic itself doesn't work, because it calls https://8kun.top/player.php?v=https://media.8kun.top/file_store/c45b63727cc05305d4360cd0d2f2c0cb569ae6dd264cd1c50fea14fd1990c58a.mp4&t=TheStorm.mp4&loop=1

 

Same is true for the original picture/content name. It seems 8kun forwards from one link to another and when you archive the original link, archive.org doesn't seem to save the original link, but only the new final link, which means clicking on the original link still won't work even if you did actually archive it.

Anonymous ID: 33cfa0 March 11, 2020, 5:09 p.m. No.7517   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7521

>>7514

at the moment, i'm just thinking about online access. one step at a time. Alsoโ€“when it comes to bakingโ€“it's only relevant if we're actually online. a lot of stuff does not even apply to endchan, there are subtle differences.

Anonymous ID: 33cfa0 March 11, 2020, 5:14 p.m. No.7520   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7525

>>7519

>>7519

ok, just clicked on the png imageโ€“working fine.

 

well, i tried going offboard and it didn't like that bc it only has links to the same thread. my bad. but error message was strange (as they often are).

 

what i want is a way to have, say, 20 threads as one "mega-thread," so you can search all 20 of them as if they were one thread. that's how it works when they are all on /comms/. That's why i wondered about simply cloning /comms/.

Anonymous ID: 33cfa0 March 11, 2020, 5:17 p.m. No.7522   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7523

>>7518

this is a reply to another baker not part of this archiving discussion, i'm just catching up. It's very active around here right now, many projects. Baking class helps not just new bakers but everyone.

 

But what's interesting is how many holes bakers (or any anons) can have in their knowledge because /comms/ are so sketchy. Really, the only thing you know if mostly what you can figure out. Takes months sometimes.

Anonymous ID: 33cfa0 March 11, 2020, 5:21 p.m. No.7524   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7526

>>7521

Raw vs Clone: thanks.

With "clone," I'm vaguely remembering having doubled the pastebin once or twice by accidentโ€“probably bc i accidentally cloned it. When i went to bake, suddenly there was twice as much double as before. Think i'll stick with Rawโ€“better for fast, high pressure baking where mistakes are easy.

Anonymous ID: d72adc March 11, 2020, 5:22 p.m. No.7525   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7529

>>7520

That won't be possible using archive.org.

If you somehow can create such a thread on 8 and then archive it, that would work.

But I think searching through breads this way doesn't really make much sense. Searching should either be done using qresear.ch, or completely offline, or through another site.

 

And if we did this, qresear.ch could even link to the archived bread as well, which would be great.

 

And yes, sure, when you click on other breads it won't work, but if we set this up that every bread gets archived, you could click through them even on archive.org. The message is really weird.

Anonymous ID: e84ad3 March 11, 2020, 5:23 p.m. No.7526   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7529

>>7524

didn't know you were a baker, sorry

not trying to change any minds

when I first started baking I had to play with it to understand it, that's most important, gotta think fast on your feet sometimes

o7

Anonymous ID: 33cfa0 March 11, 2020, 5:25 p.m. No.7527   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7528 >>7540

>>7523

Generally don't mind the learning curve. But every once and a while, it's nice to be able to just ask a question.

 

Also, as far as baking goes, we have had the same crew of regular bakers since May. Spot bakers come and go. We need to understand what keeps anons from deciding to bakeโ€“or to make a commitment to bake regularly. (Commitment is to themselves, but having regular bakers is a big deal.)

 

@FJ and his jolly crew of shills chased off a lot of bakers last year and we have never really recovered. Big reason for live baking class and also new resources is to give more support to new bakers, so they're not just out there alone with the shills and newfag anons, espec. at night or early morning.

Anonymous ID: 33cfa0 March 11, 2020, 5:32 p.m. No.7529   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7531 >>7540

>>7525

Another archive anon said cloning a bread was possible. Hoping he is right. But i really mean cloningโ€“not a facsimile.

>>7526

no worries, i'm asking questions now coz there's an opportunity. They come and go on this board like wormholes that open and close. In late July, everything was opening up again (after the chilling atmosphere since @fj took over) when boomโ€“deplatforming. No moar baker's id thread (good discussions) and no more /qrb/ the way it was on Aug 5.

 

Sometimes i try to understand what's going on and something i just go with what works. Bakers start out just following instructions. Takes a long time to get an understanding of the "why's of baking.

Anonymous ID: 33cfa0 March 11, 2020, 5:35 p.m. No.7530   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7528

Right now, at least two bakers have a lot of RL things to attend to. And I have tendonitis. Can type is normal situation but baking is not normalโ€“you have to keep up. Not just about typing fast, but about the tension. Like being Lucille Ball in the candy factory.

Anonymous ID: 33cfa0 March 11, 2020, 5:47 p.m. No.7537   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7538 >>7541

>>7536

i get used to nights and then when i bake days, can't believe how early i have to bake. maybe 660?

 

looks like we lost the archivists for now. I want to hear from the guy who said yes about cloning. Or someone who can figure out how to create "sub-boards" within a boardโ€“if that's possible.

 

Well, i'm going now, POTUS is speaking soon.

Shadilay, o7.

Back for the baking seminar tomorrow.

Anonymous ID: 177065 March 11, 2020, 5:57 p.m. No.7539   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7499

>>7506

Here's a local solution also for offline use:

https://mega.nz/#F!fORFAAiJ!zr7linWGGQy-VHyeBpas8w

 

The zip file has a single HTML as well as also the mp4 files included.

The HTML contains all full-size images. Right-clicking on an image and choosing "Show Image" or "View Image" will show the full-size version.

Clicking on a video, in browsers that can play video, will play the video in a new browser window.

Clicking in-bread link will scroll to the corresponding postNo.

Anonymous ID: e9bbd2 March 11, 2020, 6:28 p.m. No.7540   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7542

>>7506

>Can you create a sub-board within a board?

 

not possible that I know of

I'm up for anything that helps bakers thoโ€ฆ

 

>>7527

>We need to understand what keeps anons from deciding to bakeโ€“or to make a commitment to bake regularly.

 

I agree, I'd say it's many factors, some of which we (bakers) can control and other factors outside our control.

This live baker's class is doing a great job of recruitment and education.

I'm not sure what else can be done

 

>>7529

>No moar baker's id thread

 

it's still here, just drifted down in the catalog since I un-pinned it.

 

>Takes a long time to get an understanding of the "why's of baking.

 

just like it takes a while to fully understand the logic and necessity of some of the "anon culture" of the boards

over the years you come to appreciate why some things are done the way they are.

 

>No moar baker's id thread

Anonymous ID: f2d583 March 11, 2020, 7:02 p.m. No.7541   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7542 >>8047

>>7506

I don't think I've seen a sub-board within a board, so I don't know if that's possible. Moving the baking classes to their own board would solve part of that problem. It would be easier to scrape everything if there was no 'cruft' of practice bakes. I could go either way on that. Moving to a new board requires a BO, which is some additional work in itself.

 

I looked at some of my old COMMS archives and it does appear that some links are indeed broken. I can fix that. It's a relatively easy fix (I think)

>>7507

Thanks anon! I'm def interested in a collab. Lets see what we're talking about here and maybe this is a good one to do. I got another idea I'm cooking up too! All new project MemeCannon using the Twitter API.

>>7508

>In my opinion all content tagged by bakers should get archived.

5:5

I'll throw >>3668 onto the archive pile now just to make sure I get it.

>>7509

>I know stuff can be archived but retaining live links, ability to blow up graphics, and mp4 functionality?

No problem. I just need to add some logic around how the links in a bread from COMMS is handled in the UI. I'm saving the JSON direct from the board and then attempting to add logic to the links so that they point to a bread on my site. That way all the hover functionality still works. I can remove that and point back here if that's what everybody wants on the COMMS breads, but no hover in that case.

>>7537

I enjoy dinner with the famalam nightly, but I'm back for a bit now. I too am interested in the difference between a clone/facsimile.

Anonymous ID: 33cfa0 March 11, 2020, 7:09 p.m. No.7542   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7540

hi R, glad that the baker's ID board is still here somewhere down in the depthsโ€ฆ..those were good discussions, too bad deplatforming sent everything into a spin.

 

If we could create a clone of this board with just the baking classesโ€“and then LINK it hereโ€“that could be a great resources. I like the idea of FAQ, too, but would also like something more dynamic if possible. With different bakers giving different opinions. We'll see what the archivists can do, doesn't hurt to ask.

 

Would work slowly and proceed cautiously, since /comms/ are always challenging. Make sure everyone is in the loop and can contribute. So far, so good. Bakers that are still here work pretty well together.

 

Attached video is designed to simulate the lag during baking. Can't be used "as is" because it's using QRBunker endchan to create the thread, since I can erase it (recently claimed that board). I wanted to practice deleting a thread, anyway. Will try to make a real video when i bake tonite showing the lag.

 

cc: >>7475

Get a chance to video your bake? Bet not. Twas busy! I'll see if i can do it tonite, cross your fingers.

 

>>7541

Was just gonna post when i saw your post. The BO problem can probably be solved if we solve everything else. I might do, others might too. It would not be a regular board, but just for posting baking resources.

 

Gotta go now, but will be on tomorrow during the day and for the baking class doing Q&A.

Anonymous ID: 33cfa0 March 12, 2020, 2:23 a.m. No.7543   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7544 >>7546

>>7497

Here is a draft video i made when live baking

of the "lag problem"

it's rough but functional

Not too bad, considering i had only one practice run in endchan:

 

Steps:

  1. baker has just posted final notables in the old bread

  2. goes to the catalog (far LEFT top) & opens the tab, where we see the prepped thread.

  3. Baker drops page one into the Comment fieldโ€“final step before baking

  4. Clicks on "Create a thread."

  5. Gets the "Posting 100% message"โ€“which persists.

  6. Waits 30 seconds (this is the fun part)

  7. Opens a new tab & goes to Catalog.

Presto! New thread is right there.

  1. Opens tje new threadโ€“which is now ready for page 2, 3, 4 of the dough.

 

I actually continued the video thru page 4. Then made a separate short video of dropping in the dough post and the fresh bread link.

but the one attached here just shows the thread creation part.

The longer two are attached.

 

I'm a beginner with this, but would like to learn more. The "lag" vid would be much improved by an overlay (highlighting in red the "create a thread" box, showing an anon impatiently waiting for thread to drop, etc.)

Anonymous ID: 5d7d20 March 12, 2020, 7:57 a.m. No.7546   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7551

>>7543

>>7544

>>7545

Excellent videos, baker!

They look perfect. Kudos for it being your first time as well. Nice work. We can use them tonight.

The only thing Iโ€™d say is, not sure we should be teaching new bakers to link to the dough post. I think we should teach them to link to the actual thread, which a, teaches them how to link to a thread, b, teaches them the traditional way at first, and c, encourages anons to read the notables.

What do you think?

They are so great; simple, informative, clear, clean and 100% informative. Nice work!

 

Just put out an ad in the general for tonight, will post below. Feel free to repost, Iโ€™ll be afk until 5-6pm when Iโ€™ll come here to prep with you.

 

Also, hoping for time to make a notables trimming video, and will use your slide as the slide version. Itโ€™s perfect.

Also,

Anonymous ID: 5d7d20 March 12, 2020, 7:59 a.m. No.7547   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7551

Step x Step Baking Seminar Tonight @ 7pm ET

Come and throw some flour around, have a laugh and learn to bake.

Everyone welcome, come and add to your skillz.

Practice baking and QnA at the same time, so you can also come and ask baking Qs if not practicing to bake.

 

Feedback from new bakers has been excellent so far, everyone saying how great the step x step, supportive teaching format is.

 

Bakers have been (and still are), refining the course using all feedback to make it the best.

New bakers asked for videos to go along with the slides, so weโ€™ve now made them and will use for the first time tonight.

We would really appreciate you coming over to give them a test drive.

 

No need to worry about time you can give to baking, if you know how to bake you can help out any time you have time. A few of us would welcome a baking break sometimes and the op really needs new bakers.

 

Ok, hope to see yโ€™all over at comms this eve at 7pm, the class thread will be pinned.

Oh, we have drinks n snacks n even Fiji water girls coming to serve ya.

 

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

Anonymous ID: 674d5e March 12, 2020, 2:17 p.m. No.7548   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7552 >>7554

>>7482

>>7481

>>7480

>>7479

>>7478

>>7477

>>7475

>>7476

These are actually amazing. The old video we had was no where near as clear as these. After watching these you literally know exactly what to do when baking, and seeing a baker live baking would seal the deal.

>>7544

Then this one is great too, having it all in one video would be better for some who are too lazy to go through each, kek.

I'd put this one in the dough to replace the older one.

Anonymous ID: 674d5e March 12, 2020, 2:20 p.m. No.7549   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

Also, amazing work to all the bakers here and who are baking. The one thing still consistent with /qresearch/ despite everything else is the baking.

Reposting these ftw.

Anonymous ID: 33cfa0 March 12, 2020, 2:35 p.m. No.7551   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7553 >>7554

>>7547

Greetings, fellow baker.

Just posted this in the latest bred at the start of thread.

 

>>7546

It's interesting how bakers learn to bake in different ways. I have always linked ONLY to the dough post. That's how i thought it was done. Then i saw your materials, i thought "oh there are advantages in linking to the OP."

Did not know that was the "traditional" wayโ€“funny, huh? That's why a baking class is good. Gets all this stuff out on the table where it can be discussed.

 

Will post something below โ€“ another baking tip โ€“ that will show you what's been on my mind since last night. Brings up an issue good to consider, maybe in our post-class discussions in threads like this.

Anonymous ID: 33cfa0 March 12, 2020, 2:37 p.m. No.7552   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7829

>>7548

One reason it's split up is that yours truly does not know how to compact the vids enough to get them under 15mb.

But the other reason is that it may be easier for people to follow when split up. Like nb's steps.

Anonymous ID: 33cfa0 March 12, 2020, 2:43 p.m. No.7554   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7555

>>7551

>>7548

Vids are so much better than previous vid, although God bless the baker that made that one, it gave us the idea.

 

the one thing that would be great:

textual overlays.

So that red text appears over the video at key points to explain what's happening.

BUT

I sure don't know how to do that!

So right now, i'm givin' advice i can't take.

Think that's for Round 2 (or maybe 5!)

o7

Anonymous ID: 33cfa0 March 12, 2020, 3:04 p.m. No.7556   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7558 >>7829

>>7555

Audio is pretty obviously an advantage

Well, audio is tricky isn't it, unless we use an artificial voice. Most of the ones one i see on TY are terrible. But some of those that read to you (on a kindle, for example). are pretty good.

Anonymous ID: 33cfa0 March 12, 2020, 3:19 p.m. No.7557   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>7565 >>7829

>>7555

We were talking about things that keep anons from baking.

 

I ran into a note-taker last night who was doing all sorts of baker support with notables during ghost bake. Said he had a bad bake and didn't want it to happen again. Got shellacked by shills after. New bakers don't realize this is just part of baking.

 

Tried to encourage him. Not really to get him in the kitchen but so he could overcome the sense of lingering failure. Have encountered others too.

 

To change this, i'd stress the importance of PRACTICE so you make all your mistakes here in /comms/ instead of /qr/.

When i was new, bakers couldn't believe how much i practiced before baking. But i knew i had to do it.

 

It's like driving. You want to make all the routine stuff so automatic that you've got muscle memory for it. Helps you do the right thing in pressure situations. Also, you have the time to develop a set of tools to use when "flood detected" or "posting 100%โ€ฆ." comes up. Or when new situations come upโ€“like when it takes 15 minutes for the thread to drop and you're wondering whether to start a new one!

Anonymous ID: 674d5e March 12, 2020, 6:22 p.m. No.7829   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>7552

I know in iMovie you can change the quality which significantly reduces the file size.

>>7555

>>7556

Maybe test narrations but I don't think a audio would be needed.

>>7557

Baking takes tough skin on some days, other days you fuck up and literally not one anon notices and you call out your own mistake. But yes practice helps but there's nothing like trial by fire.

Anonymous ID: f2d583 March 14, 2020, 8:47 a.m. No.8047   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>8079 >>8084

>>7541

Archive Update:

I added a few of the COMMS threads to the scrape including the Latest Q Map. It's configured to archive all images. I need to do a bit more work to sort out a couple issues with MP4's and the links, but I hope to have that done this weekend.

Anonymous ID: 33cfa0 March 14, 2020, 6:31 p.m. No.8079   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun

>>8047

TY ArchiveAnon!

 

To talk with us, plz visit the bottom of the next class thread >>7568

 

(we move every thursday at 7pm et to a new thread).

 

The following is the first on several posts that will show one way we might organize the baking class dough as we generate more resources. I did an independent archive there:

>>8071

i am not an archivist so it's basic. Having the ability to play the mp4's would be great.

 

What would be even better is to be able to set up a new "baking class" board with just the CLONED baking classes complete with dynamic links between the threads. Either that or a "sub-board" within /comms/ that was 'off to the side,' so to speakโ€“like a sub-folder within a folder.

 

We could also keep the thread classes on /comms/, as long as we bump or pin them so they don't full off the catalog. just didn't want to clutter up /comms/ with a dozen or more pinned threads on the same level as the practice threads.