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??

>>7187

hi anon,

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

>>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?

>>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

>>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?

>>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.

>>7202

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

>>7207

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

>>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).

>>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

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.

>>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.

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!

>>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).

>>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

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.

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.

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.

>>7249

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

>>7244

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

>>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?

>>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.

>>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…..

>>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?)

>>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?

>>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?

>>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

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

that is creating the NEW DOUGH POST.

>>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?

>>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.

>>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

————

>>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.

>>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

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.

>>7313

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

>>7315

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

>>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.

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"

>>7320

consolidation successful!

just one small correction:

>>8327183 #10660

>>8325644 #10658, >>8326415 #10659

>>>>>>

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

>>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.

>>7329

God bless you, too anon.

You did GREAT!!

Plz pat yourself on the back.

o7

>>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

>>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?

>>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

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?

>>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

>>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

>>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.)

>>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

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

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.

>>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.

>>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/.

>>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.

>>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.

>>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.

>>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.

>>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.

>>7534

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

Here's another Lucy baking vid.

>>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.

>>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.

>>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

>>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!

>>7558

Funny, i was thinking about another James – Jim Watkins

But either would be a great choice!

>>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

>>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?

>>7567

>Considering the baking

Just started the link to the new class.

Let's talk there.

LINK TO NEXT CLASS

>>7568

3/12/20

>>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.