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

Baker gyb here.

Hey, don't know what happened to our intrepid instructor but if there are anons here with questions about baking, can get the ball rolling for now. Anyone in the neighborhood??

>>7186

Hi, how are you anon?

what is the kitchen?

>>7187

hi anon,

hang on a sec, gonna download baking steps from previous bred…..

>>7188

>>7188

Take your time baker

>>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 what…

>>>/comms/914

• In pastebin, click 'RAW'.

• Copy the dough into your text editor (notepad)

[SLIDE 2]

>>>/comms/918

ok, got it pasted to notepad…

>>>/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

—- 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]

>>7191

not gonna worry about the green now, folks.

Anyone here who has never baked?

Anyone looking do some Q and A?

>>7192

I have never baked. A while back i was advised not to phonebake as a cell phone is all i gots. Just some curiosity tho and love for bakers brings me here. I will learn and maybe buy a laptop eventually

>>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

eevn'n present and future bakers! will be ip hopping to ipad here in a few.

>>7197

glad to see you, nice to have another baker. I'm winging it for now.

>>7197

can you answer anon's q about baking using a phone? have u done it on a phone, on an ipad?

>>7189

From nb?

>>7200

I got that graphic from a preivious baker tutorial. The most recent probably. Not sure what nb means unless new bread… Kek im dumb

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

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 -    

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

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

100+ Q Proof Graphics qproofs.com  

Q's Latest Posts

Wednesday 02.26.2020

>>8251800 rt >>8251669 ————————— Godspeed. (Cap: >>8258680)

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

>>8251654 rt >>8251616 ————————— The Armor of God (Cap: >>8258692)

Tuesday 02.25.2020

>>8251572 ————————————–——– Finally, be strong in the Lord and in his mighty power.  (Cap: >>8251614)

>>8251341 ————————————–——– Born Alive Senate Fail  (Cap: >>8251365)

>>8251212 ————————————–——– These people are sick!  (Cap: >>8251252)

>>8247199 ————————————–——– Now, isn't that interesting? (Cap: >>8247433)

>>8246730 rt >>8246640 ————————— The Silent War continues..  (Cap: >>8247433)

Monday 02.24.2020

>>8239046 ————————————–——– What Country was the true intended target?  (PDF: >>8239080)

>>8238822 ————————————–——– Think: re: why [no] arrests (justice) yet?  (Cap & Vid: >>8238831, >>8238853)

Thursday 02.20.2020

>>8278411

Tuesday 02.18.2020

>>8278404

Monday 02.17.2020

>>8278393

Q's Private Board

>>>/projectdcomms/  &  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  How To Quickly Spot A Clown

>>7201

thanks anon.

yes, it's confusing. NB is also the initials for "night baker." It's his pastebin id. he is the baker who started this class.

well, I guess I really am tarded… amirite?

>>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.

>>7202

Are you baking now, anon? First page looks good.

I thought the bread i posted was, I guess I shoulda been in the COMMS catalog when I posted right?

and not in this thread

>>7207

yes. looks like you made a POST instead of CREATING A THREAD. Easy to do.

>>7203

I see, is that how yall know whose baking? They sign the dough? Also is the kitchen a real thing or just an idea?

you really need to have ur shit in a row when you do this

I had to look all over for the IWO image I saved

>>7209

With real baking, it can cause problems. I have avoided that by placing my CREATE A THREAD tab on the FAR LEFT and my active thread in the MIDDLE (with some other tabs in between).

>>7205

This is what ive heard. Soon ill be able to buy a laptop but i have no room or patience for a whole set up..

>>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

>>7213

a laptop is sufficient, you don't need a fancy monitor or anything. bigger screen is easier but not necessary.

>>7212

That makes sense, it sounds simple when you read it out, but to do it takes a while

>>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.

>>7216

Great. I just got my tax refund so ill take good notes tonight and try to learn as much as i can without playing.

>>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.

going to move from desktop to ipad. will be back in a sec.

>>7218

yes, i've noticed that when you bake later in the day, i don't know it's you – 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 graveyard–when i bake–and mornings. nowadays, it's usually pretty quiet but in the past that period could be quite chaotic!

>>7219

I think i will give kind of an overview then, and maybe some tips. Because we have one baker who is practice baking (and seems to know a bit) and you are lurking.

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.

>>7222

Exactly

This box looks almost EXACTLY like the box we use for posting, except for the NEW THREAD label instead of NEW REPLY.

That's why it's so important to make sure the tabs for POSTING and CREATING A THREAD are well separated!

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?

>>7225

Morn’n baker just ip hopped to here. We are good in da hood.

>>7226

OHHHH! thank you

>>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).

You definitely need to be organized. I will prep my new bake early so I o lay have to enter my new posts. I

>>7228

>>7232

So I only have to enter my new posts.

>>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).

>>7234

Bingo

Thank you for doing this, I've often wanted to try, but I know I would choke if things got too hectic.

Anons are brutal sometimes, but I love 'em

>>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.

>>7236

Kek… u have no idea.

>>7237

Good point. Q does post on my watch, so I wait until around post 690 to prep my next thread.

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.

>>7239

Do you mean you wait til 690 to drop in page one (intro/q posts)? I'm guessing you do the title and graphic before then?

>>7238

It's SHILLS who are brutal. Sometimes anons don't understand, but shills DO–and take advantage of every little mistake to cry 'baker comp'd'!!!! It's funny once you see the pattern.

>>7241

I do it all at the same time. Only takes 15 sec to paste title, page 1 and graphic.

>>7242

U learn to ignore that stuff.

Well thanks for this, I have to go now but I guess I could come here anytime and practice, right?

>>7245

Good night patriot. God bless you

>>7245

Absolutely

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 – and download the dough from pastebin, you're ready to start NOTABLE Collection.

>>7247

Gonna stick around baker? Im thinking about giving it the old college try to get my feet wet

>>7249

I'm still here, anon. wnb is prolly here too, so there are 2 of us. Go for it!

>>7249

Lets do it

>>7244

I really like your graphic about the baking process. Yours or stolen?

>>7250

You use a seperate app for the notepad? I have a notepad app on my phone. Thats what i use right? For the copypasta?

>>7252

Kek… stolen. I’m not that talented

>>7251

>>7253

notepad or notepad plus plus?

either will work, but the latter lets u open more than one tab - may be important on a phone (sorry, have never done it)

>>7251

wnb, any words of wisdom?

>>7253

Notepad ++ is good, butyoucan use regular notepad

I use notepad ++

>>7256

mv phonebakes–regularly i think. prolly an expert by now.

I suspect that when phonebaking, the baker inserts notables directly into the pastebin; i sure would.

>>7257

Quick memo +… Ametueranon over here keks

Lets see if i know what im doing

>>7258

Makes sense

>>7253

anon, first step:

you will need to copypasta the pastebin from the dough post into a browser window.

>>7259

>Lets see if i know what im doing

my memo for life…..

>>7262 top kek!

>>7261 oh.. I created a thread.

How do i paste bin?

>>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.

>>7264

anon, this is the first time you're posting, right?

(You're not the same anon who is phonefagging?)

Be sure to let us know the three name so we can review

>>7267

Thread.

>>7266

My sorrys i am the phonefag. Dont know why my id changed…

>>7267

i was just gonna ask what the three name is! (obviously some arcane baking secret i never learned)

>>7269

did you create a thread with info from the pastebin in the Comment field or just with the Bred title and Iwo Jima image?

Kek.. auto spell correct on my iPad. Meant to type “thread”

I dont have the three name but i have three tabs open. This qre/ and pastebin and my notepad. What do i do with paste bin after hiting raw and copy to notepad?

>>7272

>auto-correct

(((they))) always think they know what's best….my favorite is when they correct for cursing

>>7273

are you in /qresearch/ or in /comms/?

>>7273

Would like to figure out where your thread is–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?

The thread i posted is in the comms catalog. I stole the dough from qresearch general. I copied the pastebin and my phone gabe me a 10000 characters paste limit. Should i copy in pages?

>>7273

It’s ready to use at that point. I will creat the current bred notes env like so:

‘’’#10600’’’

>>

>>

>>

>>

>> #10600

This is where you will enter current notes

>>7275

I used a silly kitchen image instead bc i thought i had iwo but couldnt find it. Its called attempt number 1 edition.

>>7277

ok, good. you're in /comms/.

Is your thread name the "attempt number 1"?

>>7279

Great, anon. You have a thread, i see it!

Yes, you can post each page as you normally would. the ///////\\\\ are page separators, do you see?

>>7281

Then you can set up your notables, as here: >>7278

>>7281

I think so. I have each page broken into 4 notes in notepad app. Do any need to change at all for new bread?

>>7277

I see it. So you would continue with page 2, page 3 and then your pastebin post.

>>7281

whoops there is one important step between posting the dough (thread plus 3 pages) and doing notables:

that is creating the NEW DOUGH POST.

>>7285

>>7284

I keep id hopping.. Im just gonna namefag for yall to make it easier

>>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?

>>7283

Outside of notables, typical changes to Q Graphics are common, but not much else.

>>7286

It’s ok

>>7287

Yes i have each page in a seperate note in the notepad app. Do any need to change for new breads? Or All identical every bread?

>>7290

May change but not often

>>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.

>>7288

Gotcha… So what do i do just delete old notables to make room for the new? Do i archive and link? Nc i dont know how to archive things

>>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:

———–

Welcome to Q research (etc)

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

notables…..

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

war room

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

qpost archives

————

>>7292

Yes i understand. Thank you. Im going to post the page 2 in my bread.

>>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

>>7293

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

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

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

>>7296

as you can see, i gave anon the other way to deal with "body too long" – mainly because he is on a phone and it's so much simpler to break the page.

>>7297

Grrr… not a fan but had to do it this morning. Notes have gotten so dang big over the past year!

>>7296

Im not quite understanding. I link to the cut notables?

Page 2 looks great. Keep going

>>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 longer–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/ – why we're now going with breads of 250.

>>7301

Rachel notables bun has a link at the bottom to the bun #. You will cut and paste that into previously collected notables. Then you will delete that bun to create space.

>>7303

Understood

>>7305

>Rachel notables bun

?

I have to split anons. Evening parental duties call. Good luck anon, you are doing great! Have a great nites bakes and I’m sure we will cross paths tomorrow

>>7305

Each not rachael

>>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.

>>7309

tx much, have a nice evening.

>>7309

Good night baker. Thank you for the help! God bless

>>7313

i'm still here, how's it going?

>>7311

Makes sense. But what do i do with the old notables? -pic related- how do i get notable bun linked under previously collected notables?

>>7314

>>7315

Forgot

>>7315

hang on, lemme take a quick look, was typing something else, be back in a sec

Take your time. No worries at all mate

>>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.

>>7319

Oooh got it! Ok. Ill try this right now.

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"

>>7321

And the entire dough is all 4 pages that i replied with in the new bread? With the breaks //\?

Also i did the second notables with new bun. I think its right?

>>7320

consolidation successful!

just one small correction:

>>8327183 #10660

>>8325644 #10658, >>8326415 #10659

>>>>>>

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

>>7324

Space out the top 3?

>>7323

answered your second question in >>7324

looks good

first question–not sure what you're asking.

But yes, you created a 4-page dough that looks just like it should!

Only step left is the actual dough post >>7321

>>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 row–another "level of consolidation")

>>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.

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!

>>7329

God bless you, too anon.

You did GREAT!!

Plz pat yourself on the back.

o7

Oh do i need to be a member on pastebin?

Nope i dont. Awesome.

>>7333

Awesome job, baker-san. Saw your d'oh post.

If you did this well on a phone, baking on a laptop should be – well maybe not a breeze– but at least a pleasure!

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

>>7355

If there is anything I can do to help please let me know

You are doing great work with these classes

>>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 informative–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

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 early–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 colors–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-ha….

>>7363

whoops musta double-clicked

i'll repost next class, anyways….

>>7363

Will add this in next version.

<<<<<<

>>7185

gyb here

you here, baker fren?

>>7374

Yep, good to see you baker.

I've a lot of great feedback to leave here, apols that I haven't yet.

You all did amazingly, especially you.

Thanks so very much.

Sup?

>>7375

Let's see…..

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 – 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 rough….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 speak–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

>>7376

sorry, bottom messed up, was in the middle when i realized your /qr/ thread was coming to an end, but you get the idea….

i know you've got stuff going on IRL so any or all of this can wait

just wanted to touch base

>>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.

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 then–make sense?

>>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.

>>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.

>>7381

i just checked in with doc, i know you've gotta go

>>7382

yes, that will work

on your suggestions, let me read more so i understand

don't want to keep you longer

check back sometime for my response, ok?

over and out for now

o7

>>7383

Ok, great. Thanks baker. Will check back.

>>7380

>not sure where to put Q & A info

small suggestion

create a "Baking FAQ thread

I saw some preliminary work toward that in >>3668

>>7344

>>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 needed….

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

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

>>7386

>Pin all the classes? More thought needed….

let me know

as I've stated I"m very happy you BAKERs are doing this, it's why I created this board two years ago. to help create new BAKERs

BTW I'm still open to new BVs here

>>5200

>>7387

what does it take to be a BV

always wondered

>>7387

just an FYI

I watched that quick film to learn to bake

maybe one that is not so quick would help

some are visually "oriented"

>>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.

>>7389

>what does it take to be a BV

>>7391

>What's involved?

a username and password

Each board has it's own BO & BVs so being a BV here is only on this board (/comms/)

>>7392

Great, thanks.

What are the duties / things you’d like or need taking care of?

>>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 anything’s asked which has been covered before, we could link the new baker to that section in the QnA thread.

We’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 you’d like to take/keep ownership of it GYB, that’d be awesome.

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

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

>>7197

Thanks WnB, for your amazing help and support!

Thanks also for picking up the slack when I’d to run last week.

o7 Patriot

>>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 they’re made you see anything which needs changed or added, I can remake them, easy, so please just say.

>>7396

>What are the duties / things you’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

>>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?

>>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.

New Video Series

Testing and requesting feedback.

First time to make videos, you'll see. kek

Hope they're useable.

STEP 1

Find The Current Dough

>>7475

STEP 2

Copy The Current Dough

STEP 3

Paste The Dough Into Text Editor

STEP 4

Create A New Thread

>>7478

STEP 5

Enter Thread Info And Post Thread

>>7479

STEP 6

Post The Rest Of The Dough

>>7480

STEP 7

Make A New Pastebin & Make The Dough Post

>>7481

STEP 8

Post Your New Thread Link

>>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

Anybody here?

>>7485

I'm going through the videos. Probably will go through them all tomorrow and post about each of them. They look good though and are thorough.

>>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.

>>7486

Thanks a lot anon, appreciate you taking a look and your feedback.

Take your time, there's a lot there.

>>7487

5:5

o7

>>7475

looks good!

>>7490

Thanks anon, appreciate you looking. Any feedback welcome.

>>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

>>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 load–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 class……

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.

>>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 bake–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.)

>>7492

>>7495

>>7496

Thanks a million for the excellent feedback.

All noted, and we can incorporate all.

Anything which can be improved we can do. Between us we'll make it the best ever.

o7

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.

>>7498

Thanks for stopping by, guessing it's GAA?

The baker who was asking you about the archiving isn't here right now, but he'll get your message soon today for sure and get back to you.

Again, many thanks !

GYB, see ^^^^^^^

>>7499

I'm another German anon, but I'm not GAA.

I just had that idea of archiving selectively.

And maybe it is also possible to automatically archive that stuff on archive.org too.

>>7500

anonfile has an API.

anonfile keeps files for 6 months (when no one downloaded them).

anonfile can also get archived by archive.org.

That way we could even somewhat easily archive the bread archives on archive.org on top.

>>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

>>7501

>>7502

Workfaggin it atm. I will look into all of this over the weekend and see what I can come up with

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

>>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

>>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.

>>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.

>>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).

>>7504

Querent here.

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

(see >>7506)

I have been collecting questions and answers from the classes. Also "baker stories." That is what's here:

>>7344

>>7342

>>7343

Plan to keep collecting this material. Want it to be dynamically linked not just archived.

>>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.

>>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 up–don't recall what–a long time ago so i switched to "raw" and have never had any problems.

>>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 " 15c723c0ac2df5b⋯.png"

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

Even works with .mp4s

Search for " c45b63727cc0530⋯.mp4"

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

For offline archiving this should be possible as well.

>>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 notable–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.

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.

>>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.

>>7512

message from archive.org

this was after i clicked on one local link (hover only, didn't follow it)

and one link from /qrb/ - i guess it didn't like that!

>>7514

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

>>7511

most important thing is that you know how they are diff, how they work, what you can do with them and when each is appropriate

>>7516

on which link did you click?

It's weird because that message should only appear when you actually archive content, not when you view it. Archive.org seems to be a bit broken.

>>7519

>>7519

ok, just clicked on the png image–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/.

>>7517

If you clone a paste, you can edit it and then create a new paste by hitting the bottom button

with a raw you cannot

>>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.

>>7522

oh,

not a bad convo for someone to read and learn though

>>7521

Raw vs Clone: thanks.

With "clone," I'm vaguely remembering having doubled the pastebin once or twice by accident–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 Raw–better for fast, high pressure baking where mistakes are easy.

>>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.

>>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

>>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 bake–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.

>>7527

time commitment is a big thing for most I think, I notice some of the bakers are also work fagging and I wonder how they could do both, not everyone is cut out for "bootcamp"

>>7525

Another archive anon said cloning a bread was possible. Hoping he is right. But i really mean cloning–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 boom–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.

>>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 normal–you have to keep up. Not just about typing fast, but about the tension. Like being Lucille Ball in the candy factory.

>>7529

timing is so important and the changes in the board function messed with that big time, finally settling back again the last couple of months, lag maybe but not losing threads altogether

>>7531

>timing is important

see Lucy video!!!

Why do you think my original moniker was "tick-tock timer"? Got it from mv because i said i was still practice baking to get the timing down.

>>7531

timing still more difficult on 8kun than 8chan. Hard to predict because of the greater (but variable) lag.

>>7532

keks

>>7534

i'm gonna have to post that vid, maybe tonite.

Here's another Lucy baking vid.

>>7533

you ain't kidding, I always set up the next bake early, couldn't do that for a long time because of refresh pages, timing all wrong for a while

>>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 board–if that's possible.

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

Shadilay, o7.

Back for the baking seminar tomorrow.

>>7537

o7

>>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.

>>7506

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

not possible that I know of

I'm up for anything that helps bakers tho…

>>7527

>We need to understand what keeps anons from deciding to bake–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

>>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.

>>7540

hi R, glad that the baker's ID board is still here somewhere down in the depths…..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 classes–and then LINK it here–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.

>>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 field–final step before baking

4. Clicks on "Create a thread."

5. Gets the "Posting 100% message"–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 thread–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.)

>>7543

Video with the whole bake except for the dough post.

>>7544

Video with dough post & fresh bred

let's hope it loads–14.81mb.

>>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 I’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, I’ll be afk until 5-6pm when I’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. It’s perfect.

Also,

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 we’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 y’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

>>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.

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.

Sorry I ate the dough sometimes but I guess I only have myself to be sorry to

>:p Lerning Moar

>>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" way–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 – another baking tip – 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.

>>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.

>>7551

Decided to post this issue & baking tip later, after next class. Too distracting now, we got a lot on our plates.

>>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

>>7554

>the one thing that would be great:

>textual overlays.

or possibly audio?

>>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.

>>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%…." comes up. Or when new situations come up–like when it takes 15 minutes for the thread to drop and you're wondering whether to start a new one!

>>7556

a synthetic human voice would be in keeping with the anonymous philosophy of this place

or we could ask James Woods to narrate

>>7558

Funny, i was thinking about another James – Jim Watkins

But either would be a great choice!

>>7186

7pm eastern.

Half hour early, anon.

>>7187

The "kitchen" is where the "baking" is done.

So think of it as the baker's computer.

Reluctant trainee here. Might suck at this. Will check in at 7pm EDT.

>>7560

You are in the thread for the previous class

but we're still talking here until nb makes a new thread

or i do, if needed

>>7563

Told you anon sucks at this.

>>7562

no worries, everyone has that feeling

at least, i did!

see what i just wrote about PRACTICE

that's the secret

>>7557

>>7564

ok, what specifically do you suck at?

>>7566

Considering the baking. It's really ambitious. Breathing deeply even typing about it.

>>7567

>Considering the baking

Just started the link to the new class.

Let's talk there.

LINK TO NEXT CLASS

>>7568

3/12/20

>>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.

>>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.

>>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 speak–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.

>>8047

Thank YOU, archive anon, this is awesome.

NICE

o7

.

>>35115

HI THERE

>>35553

hi there, anon!