Live Baking Seminar

03/12/2020

We in here

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

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WWG1WGA

General Announcements

• Baking Class in /comms/ every Thursday @7pm ET: Bake, Q&A, all welcome

Past Class links:

>>6125 #1 (2/13/20), >>6368 #2 (2/20/20), >>6885 #3 (2/27/20), >>7185 (You) #4 (3/5/20)

This is gyb, set up the class thread so we can talk before class.

One anon talked about ever how 'considering the bake' was stressful.

Will say a few things about that in next post.

TYB

>>7570

Hello GYB, sorry to be late.

Thank you for setting up.

nb

Good talking point!

Baking is stressful for most anons who haven't done it before.

Those who don't think so are foolish!

It does challenge a person in many ways.

But also stretches you in ways that are really helpful.

What helps:

Practice

Asking Questions

Not Expecting Perfection (you'll never get it!)

Learning how to deal with shills

>>7572

No problem friend.

I was responding to an anon from the end of the previous thread. Said "i suck" at baking, when asked what at specifically, i think it's whole idea of baking that's scary.

That's why i'm talking about it here.

Also encountered an anon last night who had baked once and had a bad experience. Not the first, either.

Maybe that's a good thing to talk about.

Shills come along and scream at new baker who has maybe made real mistakes.

So they feel like they can't bake.

If only they realized just how many mistakes EXPERIENCED bakers make every day.

>>7574

Indeed, I believe we were all extremely nervous when we started. I know I was.

>>7573

Great answers. I aim to make a perfect bake, but it doesn't always work out that way! We just amend and roll with it.

Wooo hoo! Ready

Scared anon is here.

Considered way before, then my tig went down

Got a new one

The "dealing with shills" part is important too.

You don't just have to "tough it out" like John Wayne.

There are different things you can do.

I've got two baking tips now on defeating shills with humor. That works better than blasting them (although the latter is something more satisfying).

>>7573

Most shills are silly but a few are pure evil.

At the minute, I block all the shills. Do you have to look at [their] posts, be be an efficient baker?

>>7580

Scared anon eats shills for breakfast.

Is there going to be another class, TeacherAnon? I just read about this about 15 min. ago. And dinner is just about ready. I will hop in and out of here if not.

>>7574

Thank you my friend.

So I'm going to go ahead and post the slides and videos for this session.

>>7577

Nice! Are you here to learn anon?

>>7578

Welcome anon.

Thanks for coming folks, we've got new videos this week.

>>7575

Q&A baker, do you think it would be better if we namefagged for the class? Easier for all to follow?

>>7577

Welcome anon.

So are you pretty new to the actual steps of baking? Or have you done some run-throughs?

>>7580

Need to know the standard for omitying shills, please

>>7583

Yes, every Thursday at 7pm, or you can come back to this thread in your own time and follow the steps, then pop in to class when you can, with any questions or for a chat or anything.

>>7585

Totally new just observed for 2 years

WELCOME TO BAKING CLASS !

It's an informal and fun class, feel free to ask questions, shout if or when you're stuck and remember, there are no dumb questions, ever.

There's usually plenty of flour flying around so feel free to mess up.

One of our bakers usually instructs, while other bakers are in-thread

and answering the Q&As. So feel free to ask any questions about anything

regarding baking, even if you're not learing to bake today.

Thank you bakers, thank you BO.

Here's what we'll be doing in this video and slide series -

MODULE 1 - BAKING

In this module we'll be showing you step-by-step how to make a thread -

Step 1. Getting the most recent version of the dough

Step 2. Copying and pasting it into your text editor

Step 3. Making a new thread and posting it

Step 4. Making a new pastebin and posting it

Step 5. Telling anons where the Fresh Bread is

By the end of Module 1 you will -

1. Have all the knowledge you need to make a thread

2. Have made your own thread/s in /comms/, the baking practice kitchen

>>7589

MODULE 2 - NOTABLES, TIMING & TIPS

Module 2 will cover notables, timing and baking tips.

We'll do this module next Thursday.

Once you've completed the 2 modules you'll be ready to baker.

Ok, let's go !

>>7568

Hi OP.

Next door baker.

Ready to learn or maybe help.

Old school Baker here who hasn't baked in 2 years.

>>7582

This is where our acting ability comes in, isn't it? Considering who and what shills are, there is nothing to be afraid of. Go get em, cowboys!!

>>7590

PREPARATION

• Download the General Image (here), and save to your system.

• Open your text editor.

Let me know when you've done these and are ready folks.

>>7591

Kek.

>>7584

>>7584

You wouldn't happen to be the phonefagging baker from last week, would you?

;-}

>>7591

Kek. Welcome anon.

KEK

>>7592

Nice. Thanks for coming old school baker. Respec'

>>7594

Fraidycat is done.

>>7596

kek

namefaggin teach today.

you learn a lot in a week anon.

kek

>>7588

If you've observed for two years, you probably have a lot of useful knowledge that will make baking easier. I baked after 4-5 months, only bc there was a need. Knew zero about the dough and all sorts of other stuff.

Student checking in!

>>7591

Hello next door fren. Not too sleepy?

>>7599

ha-ha-ha…..

yes, a week can be a long time.

I personally like the name "Namefag" tho.

Gets right to the heart of the matter.

>>7601

Greetings anon.

We are just starting.

go to >>7594

>>7602

Those who know can't sleep.

Don't know much about baking though.

Where do we start?

STEP 1

Find The Current Dough

>>7605

if you want to see the process

just follow along from here:

>>7594 Preparation

>>7606 Step 1: Finding the Current Dough

>>7603

Okay, I'm namefaggin' teach from now.

Anyone else wanna namefag just this one time, feel free.

Baker, can you catch everyone up and I'll post the materials, and take the class?

>>7606

Done.

>>7594

PacAnon done.

do I need to keep the pastebin tab open?

>>7608

Hair went up on the back of anon's head on that one. If it happens, anon knows full well how to bake, just sucks at it. Will see if it goes awry.

>>7608

Sure.

Right now, i'm just watching out for newcomers and directing them to the first few steps. will keep on with that unless someone wants to do Q and A on anything. Or do both.

I have the dough

>>7606

STEP 2

Copy The Current Dough

>>7594

Behind, but done.

>>7611

pastebin is important.

Do you have a pastebin ready?

I guess i'll namefag too, it's easier

i also use colored id's for tracking who's doing what

(but some of the colors are very close)

>>7608

>>7592

That makes me OSBAnon then.

>>7606

Done.

>>7606

Video isn't working? The spin of death keeps rolling rohnd and round.

Select copy was not an option.

Did a select all and then copy.

>>7615

STEP 3

Paste The Dough Into Text Editor

>>7606

PacAnon done

>>7624

Fraidycat done.

>>7620

>>7621

Leave it a few to load anon, sure they'll come.

Otherwise, you can just use the slides.

>>7622

Well done

Videos are taking a while to post.

Hang with me folks, hold the line.

TY

>>7592

>old school baking

One thing I'll say: the lag times making the timing of bakes very different now than before. No starting at 725, more like 660-680. Graveyard, later.

Many times, bakers start the thread very early and then post notables for the last time after the thread has dropped (which will take an average of about 30 seconds).

Also, lag time varies–so sometimes you end up REALLY early and other times, just on time.

I am using pastebin as text edit right/?

>>7630

Whoa. Would that shorten a step down the line?

captcha got me im catching up

>>7629

Excellent info, fren.

>>7614

>I have the dough

Good.

Very Good. You have the makings of a fine baker.

Now go to the catalog and make a bread with your dough. Use any image you like.

>>/comms/

>>7592

Also, bakers often do not announce they are baking. Might post LAST CALL at 650, start the thread at 675, then come back and check for last minutes notables until 690 or so, then pick up the thread with new notables in hand.

>>7617

Yes

>>7634

>>7629

Anon has seen a billion breads. This is so true, but not news.

STEP 3a

Trim The Notables Section

>>7629

Coming from back then, I would start the oven at 660-680 when Q was crumbing my bread.

>>7594

HI Bakes, wondering if I can bake with my Mac, no PC… What text editor do I use?

>>7642

Mac here as well. I use Atom and it's every bit as good as Notepad++.

https://atom.io

>>7592

Third difference: two page notables.

The difference in lag time means slower breds with more notables. That means some notable buns are pretty hefty–take up say 2/3 of a page. That means you can't have two of them on one page; hence, two page notables are now common where they didn't used to exist.

Bakers at /qrb/ got used to them, so it didn't seem like such a huge deal when someone (not me) started posting them. Now, it's pretty normal.

Sorry, keep forgetting to namefag anons!

>>7640

Fine. Done. But that was ugly.

Trim from the bottom, my friends, not the top.

>>7640

Step 3b

Make space for your new notables.

(We've just a video for this one atm.)

>>7640

this is good, I did not know how this was done

>>7641

One baker said he started a recent Q bread at something like 630.

>>7645

Good point. That's why we practice, it's messy at first (and after).

kek

Drinks n snacks?

>>7624

PacAnon done

>>7642

Yep, good answer here - >>7643

On Mac, TextEdit or download Atom from https://atom.io/ (free & multiple tabs)

>>7643

I'm glad you shared that info because other mac users have asked. I did some research and Atom looked the best to me, because you do more than one tab, is that right?

>>7648

Also great info.

Forgot to namefag.

Fraidycat blew it.

Will see you next Thursday.

>>7642

On a Mac here too, using Text edit with two windows. why do we need two windows?

>>7649

mmmmmm

great so far

last 3b vid broke on my end

make room in pastebin?

>>7652

Yes, I do multiple tabs in Atom for other reasons. I don't multi-tab for bakes.

>>7640

Nice thing to work into the process at this point! One of the more confusing things at first.

>>7655

TYB

>>7646

STEP 4

Okay…..

Now we're going to….

Create A New Thread

WOOOOP

Open up the /comms/ catalog in a new window.

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

>>7654

What happened?

Let us help anon.

>>7656

Yes, like this anon.

>>7658

o7

Hey everyone. Just getting settled in. Wnb here for a bit

>>7655

put the pastebin in one and notables in the other

you can just use the pastebin

but lots of times, i have stuff to write down

e g:

• possible notables that i don't add unless anons nom them

• notes about posts that require SAUCE to add

• the name of possible diggs to watch for (see what develops–sometimes anons start a no-sauce discussion but someone does a digg and makes the whole thing worthwhile)

>>7662

5X5

>>7664

when i say "use the pastebin"

i mean the file in the text editor where you've downloaded the pastebin

>>7649

Ooh yeah, looks good

>>7657

where do you put your notables? directly into the pastebin file?

>>7663

LURK ALL NIGHT

>>7660

STEP 5

Enter Thread Info And Post Thread

>>7663

hey WnB

doc here

still baking

about to the end of my bread

peekin

>>7663

hi wnb

man, awfully glad to see ya this morning

what a scene

might take a night off

o7 (big salute)

>>7663

>>7671

>>7669

>>7667

Heyyy Bakers.

Take the weight off, have a drink and a snack.

Hey doc. Saw u luuking for handy. I am rapped out. Started at 0630 this morn’n

>>7671

>>7671

couldn't get a handoff?

i think i saw you trying

>>7668

Yes, directly in my local text editor. You won't want to put it in Pastebin until the dough is complete.

>>7672

Shills were crazy today. Hasn’t been that sustained for a while.

>>7675

will ghost nb if no handy

whipped

>>7675

night bakers on soon

>>7669

Will be an early one for me 2nite. I start turning onto a pumpkin around 10:30. Kek

>>7670

STEP 6

Post The Rest Of The Dough

>>7673

YESSIR

>>7678

I bet. You seem to run pretty hard.

>>7676

the word "pastebin" is a bit ambiguous. i just think of it informally for the text file with the dough. but i don't move my notables into that text file until around @600, because i no longer have loose ends (no sauce notes, etc) at that point.

>>7679

I'm here, can take the bake soon, if gyb can take over the class.

How are you fixed m'friend? >>7675

May I suggest for future classes that just the students and 'teachers' post in the thread. No reason for others to be in here chatting. It's confusing enough for baker wannabees.

Thanks and no offense to anyone.

>>7681

How's everyone getting on?

Are we going too fast, too slow?

Are ya stuck? We're here to help, so shout out.

Please explain the next 2 parts of dough to add

just so im sure

>>7678

>>7671

hello fren.

just fyi

i might take the night off depending

was up most of last night, still tired

so it's kind of "expecting me if you see me" tonight

ghost early if you need to

we are there all the time

anons can learn to do things if we are not there (come here to this class kek!)

take care of yourself

I statred a new thread, 001 but something went wrong on my end with copy pasta things, bread was short of the basic stuff

>>7687

Just a comment to student bakeranons. If you right-click download the named file, it'll keep them in order on your HD… mostly. If this Baking Seminar is repeated, rename Video_3a.mp4 and Video_3b.mp4 for the student bakeranons so they stay in order. o7

>>7683

I'm blessed with free time

I make it available

a bit choked at the moment but when I'm here I'm here

and why is my text there green, I dont even know how to do green text

>>7681

STEP 7

Next up, we'll……

Make A New Pastebin & Make The Dough Post

Almost baked

what doe ghost bread mean/ maybe cover that if we are doing gy

>>7695

Here's a pic for reference with the name highlighted that you should right-click.

>>7677

i had to stick around to straighten out the bake situation, also

that period between early graveyard and early morning is always a weird one where things happen

not many anons, sometimes many shills

and sometimes bakers who only come "in the dark" not anyone we (or at least i) know

used to be crazy almost every night

better now but sometimes, still "crazy after all these years"

still missing nwb

>>7693

Your bake is perfect anon. Perfection!

Just the thread number and name, which isn't a mistake. Nice work.

>>7697

It's green b/c we're linking to a different board. If you did what you just did on qresearch it wouldn't be green.

>>7693

Looking at your bake and it looks fine anon. The only thing missing is your Dough post.

>>7693

>bread missing parts

Good thing you brought up.

it is VERY easy to CUT-PASTE

instead of COPY-PASTE.

Something to be aware of.

IF YOU ARE A NEW BAKER

Do A Test Bake in /comms/

Use the catalog above

DO IT NOW FAGGOT. BAKE A TEST BAKE

TRY THIS DOUGH: https://pastebin.com/ju6wsErG

BaKE A NEW BREAD

See here as a example: >>7688

>>7698

STEP 8

Last step!

Post Your New Thread Link

>>7705

it is raining on my keyboard….. brb

>>7701

Truth.

>>7705

ha-ha-ha…..

rolling in the aisles

>>7651

OK downloaded it. can someone give me a super quick step by step from the splash page, just how to minimally function/use atom for baking?

>>7707

>raining on my keyboard

You are not baking while showering, right?

>>7705

>>7711

not yet kek

>>7701

I noticed that. You were about ready to fall over.

>>7706

Show us your bakin' folks

Flat bread or rock cakes?

How did it go?

Do a couple more if you've time, get into the rhythm and remember the steps.

We'll cover notables next if you've time, or can do next week.

How are you all doing?

Just dropping in, no need to eat bread responding.

Proud of all of you

Professor, (professors), Anons, Pre-Freshman, Freshman, and Senior Bakers:'You all are awesome for just being here'''

Growing the movement bit by bit.

See y'all on the battlefield.

o7

>>7713

That's next week

>>7716

Bring it. o7

>>7716

great so far

reading the manual before practice

hey im a Capricorn can't help it

>>7716

Slow steps, need to learn how to use Atom first so once that's done I can come back and give it a shot. TYB!

>>7718

promise?>>7718

>>7720

Shout out any questions

>>7720

Cappy as well. Nice to meet you, fren. Cappies make good bakers. Go ahead and try it out.

just a quick comment here, been watching bakers activity closly this past week, they seem to post the new thread 2-4 minutes early, then following postes are like 30 seconds apart!

Pretty quick!

>>7717

ty much appreciated

started a twat archive too, and wolfing down all achieves like cool hand Luke with eggs

>>7725

yep will do

where do we post our practice, here?

>>7722

Just a tip for Atom users. Atom will underline, spell check, auto-fill things. If it bothers you, turn it off. Sometimes, things like that really get in the way.

>>7726

get that thread up and it goes fast, first thread hangs and there is a lag, always, got to do a bit early, I do around 650-675 depending on speed of posts

>>7724

pastebin seems to be copacetic with Mac OS

Yes, in comms

>>7728

>>7728

Open this link in a new tab:

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

Click "Create a thread" to get started.

>>7726

Making sure the thread drops is good when things are unstable. While waiting, i go check on the bread, see if anything needs to be added to notables (last minute stuff) or questions answered–or ignored (often shills–'why did you notable x?'). Then post the notables, pick up the link, and go back to the thread. Then rapidly post pages 2, 3, 4.

>>7726

well I won't ask for the sniping secrets just yet

>>7722

Understand. Sorry I can't help you with Atom. Once you have you can come back here on your own time, or download the slides and videos and come here and make a few loaves, drop by class again if you've time.

>>7723

kek

>>7720

Understand. That's a good method.

On hindsight it could have been better to post the materials first, then walk y'all through them.

Any feedback, questions…

>>7717

Thank you anon. Kind words. Appreciate them.

See you out there.

o7

>>7731

Yes, pastebin is open source. Works pretty well across the board.

>>7735

Kek

>>7735

i just figured out how to snipe after a year. made my first snipe last week. except for summer sniping when BO's bakers were baking those unnotable breads.

>>7739

oooooooooo

>>7736

Feedback on naming of two of the videos to keep things in order on new bakeranons' hard drives.

>>7695

>>7736

no the live is perfect for 8kun, just my method, boot camp sorts it out on day one

>>7735

Snipin's fun and a great buzz when you hit it.

RG baker's the pro. Gets it every time. Idk how.

>>7743

he really does

it's maddening

keks

>>7739

>summer sniping

Loved sniping the official breads by creating parallel threads with titles like "They Won't Let Bakers Bake Edition". They were shut down right away but the titles stayed for hours!

>>7695

Awesome. Thanks bakes.

I'll sort it.

>>7743

secret scripts key

Rob is def the master. I hit 750 today and yesterday, but usually stick around 746.

>>7743

>>7748

Rob = rgb

>>7747

I wannit

>>7745

That was you?

Top kek baker. Kudos!

>>7743

>yes rgb is master sniper

>also summer sniper

qool when you know enough to hit it

bad when anons don't get a fresh bread link

(another talking point for muh shills)

>>7747

I will need to wear depends if I find out who RGB is cuz im pretty sure I do, if so, love you bro no homo

Be back in a few min.

>>7752

Yeah, I'm rubbish at it.

>>7751

write it

easy

>>7751

rgb and me i think

we were both trying to maintain the dough with real notables, etc

and sniping the fake doughs

but it's a 24/7 thing to maintain a dough

that's why i went to /qrb/ after 3 days

gotta sleep sometime!

>>7754

Same here, short break.

Any questions fire away.

Next week we'll have Module II ready,

Notables, Timing, Tips & Trips

So if you can, come next week too.

>>7755

i wanted to do a snipe at least once

but i won't usually

would rather make sure there's fresh link

>>7758

Your new teaching materials help move the class along, kudos all around.

i'm still here if there are questions or comments

wonderful job, thanQ for teaching, its an honor to have your time

>>7758

doc here

abandoned the bread

8 hours is more than enough

the vids are really good

>>7762

you didn't abandon anything

we need more help

more support

if all the bakers disappeared tomorrow

new ones would take their place

>>7763

so I should bake a few then tap and see what happens?

just want to add that all the work that goes into the whole of Qresearch is EPIC and noted

love this crazy spirit inspired gospell of the GREAT AWAKENING

well, i'm not planning on leaving anytime soon

but anons are not helpless

if there is a need, they will figure something out

>>7766

I hear them not liking the stress

I don't get that

it can be fast

anons can be a pain

but stress?

>>7767

Bakers detachment needed

>>7762

i think i said above, but i think i will take tonight off

had to deal with seemed to me to be a very recalcitrant baker last night

which kept me up very late

not anybody i know

we go above and beyond a lot

important to let go sometimes

board won't disappear

if Q showed up, you better believe that some oldfag baker would be there to help

or maybe some brave newfag

>>7768

that is a hard thing to teach I think

can talk about it though

>>7761

Thanks anon, and it's an honor to have had yours and you all's.

Thanks for coming and come back, we'll have you trained up in no time.

>>7762

I'll go n bake if GYB can take over here. Sorry Doc.

>>7764

Yes, that would be best anon, if you're feeling like it, or do whatever you like. Maybe GYB can take you through notes if you want to do more.

Are you too tired GYB? >>7759

>>7769

what I'd give to see that scramble

keks

what happened last night?

did you get your timing vid done?

>>7767

>>7768

>baker detachment needed

that is really true

and not everyone has it at the start

you can't be insensitive (gotta be able to listen)

but can't take everything personally (gotta let shill shit roll off your back)

>>7770

>can cultivate detachment

Yes, can be taught and practiced

Ok, namefagger out

Gotta go and do muh bakin' shift next door.

Thanks Doc, for covering until now.

Class

Thank you all for coming, come back next week. Practice baking here if you've time. As much as you can.

Think there are still bakers here if you've any questions. Sorry to shoot off early.

We really need bakarers.

Bakers

Thank YOU, you RAWK

o7

>>7774

PacAnon will do some practicing…

>>7775

got any questions?

>>7774

o7 Patriot.

Thanks for the lessons. Much appreciated, want to help.

>>7776

Not yet. Straight forward so far. Know the tech just got to put it all together efficiently..

Just lurkin. Is there a way to know if we have a legit baker vs a shill? Been here over 2 years now and can get a general feel, but sometimes it's hard to tell.

>>7772

i have it in a baker tip

will post is at bottom of thread in the new few days, let things settle first

you will be interested because it involved new baker reworking previous baker's notes.

not a good idea.

made me aware that bakers need to talk sometimes about what's ok and what's not

most bakers know not to change notables

except re spelling mistakes and factual errors

(sometimes pointed out later by anons, who will say something is not notable bc it doesn't add up)

but otherwise, you just don't do it

it's shilly and breeds distrust among bakers

something to be aware of, maybe write down

some of these things so new bakers know

This will never be hard and fast tho

So much is based on trying to preserve useful traditions and maintaining mutual respect

>>7779

it's something you have to get a feel for, we all have nicknames, pics we use that will identify us

we all have time slots we are regularly available for, that sort of thing

>>7774

by namefagger bagger

have a good shift

fun and informative as usual

and more efficient

great job with everything!

>>7779

>legit baker or shill

have some thoughts on that

gimme a minute

>>7780

I tell anons I am not inclined to change anything a prev baker has done, save fix a link or misspelling

once bake those notables are sacred, until then they are not, always bakers discretion, respect, dues, always

>>7781

Okay thanks. It's not a biggie since no matter what happens things end up fixed in the end. All part of the, "think for yourself," thing really.

>>7785

I write a certain way, they know who I am, we all do that, it will come, a new baker steps up, I don't know them, I don't worry, I turn it over, not to worry

>>7762

doc you gonna gib me d'doh?

>>8394864 (other board)

>>7787

just did

>>7786

Yeah I've kinda noticed. I've considered baking a few times but I tend to like digging and theorizing along with a meme or two now and then.

>>7779

re "real" bakers vs both shills and real bakers with problem (it's that baking temperament thing again)

"real" baker tend to be

mature, cooperative, flexible, responsible

they also tend to be somewhat stubborn at times but good at resisting whiny shills

shill bakers

will often signal they are shills - like Freddy baking the other day (see previous thread at the bottom, just look for the cat pictures)

multiple times signalled there was a shill baking

they post weird doughs or no doughs and do other flagrant things to let ya know

bakers who aren't shills but aren't effective bakers

these are anons who aren't really balanced enough to handle baking

angry, power-hungry, resentful, irresponsible, etc

you can tell coz they tend to

• be lousy communicators

• act angry or resentful; make spiteful remarks

• never give good reasons for what they do, just do what they want

• claim anyone who challenges then is at fault and call them "fucking cunts" and other nice names

The shills are actually easier to deal with; they know what they do and are a bit ashamed. The crazy people have little self insight. Many want the "power" they think bakers have but wo/the responsibility.

Gone longer than expected, sorry all. Lemme know of any question or concerns. -wnb

>>7789

it would be helpful to the board if you learned to bake, maybe picked up 1 bread a day, would make a big diff

>>7790

One thing I've kinda noticed is that shills tend to have hate and division in their posts. They remind me of griefers you find on online games. The ones who just like to stir shit up for no good reason.

>>7788

>>7791

can you give your thoughts on how you know a baker is real and not a shill

I tried to answer

>>7792

Perhaps. Not entirely sure I want to take on that kind of responsibility at the moment.

just switched over to my command center (kek) ipad wad'nt doin the trick. morn'n baker pumped about new bakers learning the trade.

>>7784

>>7786

yes, i know you are strongly on the side of letting bakers be who they are.

free speech, right?

i don't always like the way that other bakers say things or do things, but that is their choice. And besides: anyone who bakers here regularly gives up a lot of time and energy to do so. Try to support, don't criticize every like thing.

>>7797

do you have enough memory etc on an ipad to actually bake? have you tried to?

>>7799

heck no, that wouldn't be good. it would be anon mutiny by @500. i always have my laptop and 2 27" curved monitors. don't know how the phonefaggers do it.

>>7800

>>7801

>>7793

Real shills used hatred to divide but many of them aren't really hateful. A few are–the malicious ones. Most are just paid employees doing the whiny thing–heart isn't really in it.

But unbalanced anons–that's different. They act like shills but a much less predictable and potentially pretty destructive. Because they may be sincere but can turn crazy on a dime. Have to be careful with people like that.

Ordinary shills aren't a big problem. It's the malicious shills and crazy people that are a challenge. For me, that means strong prayers–it's the only thing that really works.

>>7798

it's not about free speech gy, it's about respect, you notable something, I don't change it, you had your reasons, I don't question

>>7800

kekking.

anon mutiny by @500?

maybe baker mutiny earlier than that!

shills were pretty relentless today. haven't seen that many on so early in over a year. world is about to get one hell of a wakey uppy call soon.

>>7803

That is true. The people who in their own minds think they are real anons but are a few marbles short of a bag can be a real problem.

>>7806

You noticed that too? I also noticed muh jews was posting pretty heavy there for a while.

>>7804

>>7798

this is actually a good topic. discernment is not something you can teach a baker. anons who want to bake have to understand that mechanics are only half the battle. it's understanding the board, the flow of information and tactfully hold yer ground.

>>7808

i noticed the bitey little shills that were going after trump. that smelled like bernie bros. they have been infiltrating over the past few months.

>>7809

absolutely not and even though we are adults this board is new ball game altogether, just like the detachment thing

>>7810

bet they are antifa wannabes too, I had a couple, no problems but I don't bother them either

are we the only one's on here? any students baking?

>>7813

there were a couple lurqing, our chat is good for them

>>7804

Understand. Respect in the foundation.

Generally, if something really matters, it tends to get picked up in notables by somebody. And if it doesn't, it's in qresear.ch. So nothing gets lost.

But if bakers start messing with other baker's notables willy-nilly, that creates an atmosphere of distrust. This is to be avoided. Better to ignore the small stuff and focus on working together to do something important.

>>7812

honestly? at this point i look past all that. the death pron and cp was disgusting and it was tough to bake those days, but fortunately we haven't had any of that on kun.

>>7815

i only know of one baker that messed with other bakers notes. yall remember freeshitter? was on here back in late 2018 or so? used to piss everyone off.

>>7814

>there were a couple lurqing, our chat is good for them

agreed.

love your style doc.

ra here.

>>7815

I would have to agree with this. I don't think bakers should be censors. I would think the job would be to make note of the notables as much as possible and let anons decide for themselves if it is worth pursuing or whatever. Each baker is his own guide kind of thing.

>>7818

>>7814

osmosis approach.

>>7807

Yes, Very hard to work with. I'm not too bad with crazy people, don't hate em at all because most are not malicious, just unbalanced. But how can you get anything done when you never know when the crazy colleague is gonna go off the deep end? It's kind of funny but a little sad, too. There is a very good example of someone who i realized was crazy because of a lot of interactions–but who looked like a shill to many anons. Eventually, everyone figured it out. Once that happened, it wasn't such a problem.

another 0630 start for me tomorrow. bredz were funky fast today with zero Q posts. anons have been gett'n fired up lately.

>>7813

These discussions are good for anybody–coz they address common concerns rarely talked about on the board.

>>7817

Before my time. When was that?

>>7822

the shill bread titles get em fired

you got a compliment on your last one

they asked me if it was mine

the best way to learn is to teach, so new bakes throw us some crumbs

A few times I've made posts that exposed the shills because I would say something that torques their manbuns and then I watch to see who replys.

i think we all get pretty creative with the titles. it's fun.

>>7825

guess my only question is how do you delete, and when its reported hat do you do? is that all bv and bo stuff/

>>7825

That's funny!

So wnb is being mistaken for doc?

ha-ha-ha……

Doctor Wake-n-Bake

sounds vaguely sinister

>>7831

I had just taken the bake, anon said they like the title and asked if I had come up with it, I told it was WnB

Wnb culd never be sinister, strange, on the other hand keks

>>7568

Was there any takers? How is it going?

>>7831

Used to be able to tell bakers apart, but without pastebins and since late 2019 I can't tell half of them apart. Can really only tell NB, RGB, and maybe another apart.

>>7830

we don't delete posts

BO/BVs do

the only posts i can delete

are on qanonresearch in endchan

coz i just claimed the qrbunker board in case of 8kund

but nobody posts there now

so not much to delete

i looked at the complaints from the last bred tho

they were funny

none were legit, just anons bitching about spam

>>7831

kek, that's like mistaking a geo metro for a Cadillac. i'm the metro. lolz

>>7833

so get callsign images?

>>7830

I wish we could delete our own posts again. BO seems not to get to things quickly and idk if there are BVs anymore. The board log has been just BO and globals.

>>7836

we all got our pics

I kinda thought the trip code thing would work

prolly not though

>>7837

I still see the top count on breads for posts deleted. who does that?

>>7833

lotsa taker-bakers

not sure how many, but several

at least one oldfag bakers catching up

i wrote to him about lag times on 8kun, stuff that has changed since 8chan

prolly the most relevant for him

also: two page notables, which we never had previously

>>7835

i'm sorry, but you are not a Geo Metro, wnb

wouldn't want to be on the other side in a fight, fren

you're more like a sooped up Jeep –

ready for anything

>>7839

I assume mostly BO

https://sys.8kun.top/log.php?board=qresearch

>>7840

Nice. I love the idea and just checking in to see how it's going. The videos are also amazing too.

>>7840

I did that cause in afternoon I get hounded by people that don't read the notables, I never do at night

>>7838

I was thinking same but if it flashed and looked like Qs it would probably create pandemonium.

>>7844

they would get used to it

>>7832

well

that's the joke, isn't it?

but no regular baker here is milque toasty

no matter how calm we appear most of the time

bakers step up when necessary

>>7845

True enough. Would be a good verification.

>>7841

ty for the nice words. i do like to bake (most days).

>>7838

>>7836

We've had this discussion so many times since /qresearch/ started.

Trip codes were disliked because there was too much famefagging on previous boards, the pastebin system (free account) worked for a while and the pics worked too, then the BO/BVs started attacking and hating all bakers so the pastebins and pics stopped for a while.

Then 8chan when down and since 8kun it's basically NB/RGB using their pastebins, and others using some pics sometimes.

>>7847

when I first started baking shills were telling me to correct things in the dough, I ignored, then BV popped up with trip and instructions and I thanked them for it

>>7849

kek could you just imagine that grief we would get for having a multi-color flashing tripcode? we would never hear the end of it.

>>7850

Yeah I suppose CM could just make a bakers tripcode be a different color or something but I am not exactly sure how that whole thing works.

>>7849

so, I should get a pastebin acct then?

Baking should alway be open to any one who wants to take the bake in my opinion.

Even if that means freddy.

Anons know what's up, and will never allow a shit baker to continue for too long.

It should always be an every man's task. A thing that above and below no one.

Looking for lotsas.

>>7836

you can get an image

you can get a pastebin name

you can call yourself something

i do all three

well, i was given a nickname

but shills put an end to that so i took another

pastebin name is nice, no captcha if you pay something? i don't mind, like to contribute

and anons know who's responsible

why not?

i got outted early so better to step into the light

but only when baking

Practically speaking, without some kind of identifier, can be confusing when bakers converge, as here

Or when making plans for coverage

Have always defended the idea of identifiers

and don't really care who knows it

let everyone decide for themselves

>>7854

i handed off to Anjel last year… whackjob went straight to utube and did a live bake.

>>7851

Yea it'd never work.

Could've a while ago but no way.

>>7852

CM doesn't do that, that's the Board Specific CSS which I have no idea who to change. I don't think you could do that, but again I have no idea.

>>7853

I mean, I thought everyone stopped doing that. I used to like knowing which baker was baking honestly, but since the BO purge of bakers it wasn't really happening until recently after 8kun settled down.

It's coming back. Having an account doesn't really do much except be able to ID the baker (by a nickname of course).

>>7857

Oh well, it works good enough now as it is so I guess no real need to try and fix what is already working.

>>7842

Yeah, Glad to make use of the resource provided here, also. hard to get something going and keep it going. TYVM.

everyone seems to know when I'm baking, everyone identifies themselves when I need to hand off, I've not had a problem but I things are to change I'll change

>>7855

i remember that. shills were pretty relentless for a while. they got on all of us. the pics tho, that was the only way we could identify a non shill baker. so many were sabotaging the bred.

>>7856

Even if you go to pains to regulate, wont know its a clown until you see the shoes

>>7862

true that

When the shit hits the fan though, we will probably have a ton of normies flooding the site, and I don't think that day is too far off.

>>7864

how do you think that will change things?

>>7858

True. Plus like this anon said >>7851 anons wouldn't like it. It would seem (understandably so) that bakers with a tripcode would be "above anons". At least that's the sentiment I've seen expressed in the past.

>>7861

>only way we could identify a non shill baker

That's why the baker checks were done by the BO/BV, and if they weren't there the pastebin account was used.

well bred ppl. it's time for me to call it a nite. bredz won't bake themselves in the morn.

See yall tomorrow at some. God Bless and it's an honor to bake with you. first round is on me once we are free.

o7

>>7864

Agree

Thats why im trying it

But im in yoda class so

Should be up in a few hours after fam obligations

TY bakes, all of you

nite frens.

hope a new baker or two was created today.

see you tomorrow or in my dreams or in both.

>>7849

you don't need to have one but i enjoy mine (no captcha). pastebin name is different than my nickname coz i changed it when moving to /qrb/. At the same, was really really sick of old name, too much baggage. Months passed, it's ok now. but i'm still Freebaker over on QRB.

>>7867

nite mornin baker

nothing scheduled tomorrow

God willing, will not be late

>>7865

Just sheer volume and people wanting info etc. I guess it would sort of depend on how crippled the cabal is at that point. If normies start swarming here for info, and the black hats still have some resources, they are probably going to attack even harder with what they have. I know we've survived quite a few already but I would imagine that they would target the source of information because that is what they fear most. It's why they try to control it.

>>7851

oh–you mean like this?

https://endchan.net/qrbunker/res/5706.html#q5706

wish we could do that formatting here on 8kun

only thing that is better about endchan than 8, kek

>>7867

Nite.

>>7870

ffs I had my name filter on.

Yea you don't even need the pastebinpro, it's not needed. It was only used for ID purposes so that when you handed off you'd post your pastebin and the outgoing baker could confirm you're a baker. it was a time when many actual shills were baking and just fucking things up.

>>7872

kinda thought the confusion level would rise, shills as well, romper room yo

>>7873

kek, you'd make some of them stroke out.. nite o7

>>7871

sounz good. see you @11ish.

>>7857

have little tolerance for the whole "namefagging" thing

It's just plain stupid

Doesn't affect whether you have an ego or not

No special merit in being "nameless"

Have no problems with choose that path

let everyone decide for themselves

Free speech, free thought, free action

Well I be gone. Nite bakers and baker wannabes. God bless us everyone.

>>7877

you got it

thanks for all the grace

>>7867

'nite, if you're still here

blessings til the morn.

o7

>>7864

would be great imo is they'd come over to /qrb/

could use more anons

don't care whether new or old

newfags are great

>>7882

qrb a lot less chan traditions, huh

>>7866

baker checks were great!

helped with /comms/ between mgmt and bakers too

prolly why fj eliminated

something happened with him

8bit said he changed

no reason not to do baker checks except laziness or compd or both

what a shame

but who would want them now??

just let BO/BVs stay right where they are

arm's length away

>>7878

It wasn't really namefagging, it was just an ID for bakers to check to make sure you're not a shill.

Could be Baker1, Baker2, Baker3, etc; same function.

>>7884

The whole thing was retarded and had absolutely nothing to do with Q or /qresearch/.

>>7875

shills still bake, whenever they can

just ask Freddy

bakers always potentially under attack

can never let down our guard on that

>>7877

yes, but wouldn't that be fun??

"why not rainbow text, CM??"

ha-ha-ha……

>>7885

Understood. Wasn't objecting to baker id's at all–anything to have better comms. could be a name, could be anything.

>>7885

that's it, really, I'm doc, that doesn't mean you know me, it means you know when I can bake or how I bake, nothing more, I have funny little pics instead of using a name

>>7888

Maybe everyone should just go by Baker# determined by who posts first in a thread here or something KEK.

But yea you know what I mean.

>>7888

ID is guud

>>7889

then it would change all the time, defeat the purpose of ID to begin with

>>7891

Oh I meant then you stuck with it.

>>7883

idk. all i could think of when 8chan went down was getting back to qrb, it was a highly productive board–deep diggs and very few shills. everyone just went back and forth between the two boards. just like they go back and forth between here and /qr/.

Shills like to set up everything in terms of oppositions not complements. I'm on four boards at this point, each has a different focus. The discussion we're having here would not be sustainable on /qr/. Diversity is great.

>>7887

>>7886

That's true. I'm sure freddy would bake anytime he could just to fuck with /qresearch/.

He's there more than most anons anyway.

>>7888

>you don't know me

That's the irony about the whole namefagging thing. These baker names or names like ResignationAnon–what do they really reveal?

>>7889

i had someone try to name me "Baker no 1"

Didn't like it coz it sounded like i was the best or something

nickname better

>>7895

when we generally bake and we each have a style, nothing more, it's enough to make it work

>>7896

I won't be a fricken #

1984 anyone?

>>7896

Jeez didn't even think about that.

The only way for it to be truly identifiable yet no rank for name would be to have the name Baker and a tripcode.

>>7894

don't know whether the "freddy" that baked on /qr/ was anyone we know, likely just an mischievous troll–he was pretty funny, really. here's the link to "Freddy bake"

>>7363

>>7899

then we have trips and anons don't, unless they make one

we'd have to have a trip list for bakers and learn them

>>7898

>>7899

yeah, it's creepy. "Baker no 1" sounds like something outta an old Charlie Chan movie also