Anonymous ID: 76d3d1 Baking Seminar #5 March 12, 2020, 3:49 p.m. No.7568   🗄️.is 🔗kun   >>7591 >>7833 >>8071 >>8142

Live Baking Seminar




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.






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)

Anonymous ID: 76d3d1 March 12, 2020, 3:59 p.m. No.7573   🗄️.is 🔗kun   >>7576 >>7581 >>8073 >>8144

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:


Asking Questions

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

Learning how to deal with shills

Anonymous ID: 76d3d1 March 12, 2020, 4:01 p.m. No.7574   🗄️.is 🔗kun   >>7576 >>7584


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.

Anonymous ID: 76d3d1 March 12, 2020, 4:03 p.m. No.7575   🗄️.is 🔗kun   >>7584 >>8073 >>8144

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.

Anonymous ID: 0c8382 March 12, 2020, 4:04 p.m. No.7576   🗄️.is 🔗kun


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


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.

Anonymous ID: 76d3d1 March 12, 2020, 4:05 p.m. No.7580   🗄️.is 🔗kun   >>7582 >>7586

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).

Anonymous ID: 7d7fee March 12, 2020, 4:06 p.m. No.7583   🗄️.is 🔗kun   >>7587

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.

Teach ID: 0c8382 March 12, 2020, 4:06 p.m. No.7584   🗄️.is 🔗kun   >>7596


Thank you my friend.

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


Nice! Are you here to learn anon?


Welcome anon.

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



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

Teach ID: 0c8382 March 12, 2020, 4:07 p.m. No.7587   🗄️.is 🔗kun


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.

Teach ID: 0c8382 March 12, 2020, 4:09 p.m. No.7589   🗄️.is 🔗kun   >>7590 >>8071 >>8142



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 -




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

Anonymous ID: 76d3d1 March 12, 2020, 4:13 p.m. No.7600   🗄️.is 🔗kun


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.

Anonymous ID: 76d3d1 March 12, 2020, 4:19 p.m. No.7613   🗄️.is 🔗kun



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.

Anonymous ID: 76d3d1 March 12, 2020, 4:25 p.m. No.7629   🗄️.is 🔗kun   >>7634 >>7639 >>7641


>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.

Anonymous ID: 5b3d15 March 12, 2020, 4:28 p.m. No.7636   🗄️.is 🔗kun


>I have the dough


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.


Anonymous ID: 76d3d1 March 12, 2020, 4:28 p.m. No.7637   🗄️.is 🔗kun


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.

GYB ID: 76d3d1 March 12, 2020, 4:31 p.m. No.7644   🗄️.is 🔗kun


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!

GYB ID: 76d3d1 March 12, 2020, 4:39 p.m. No.7664   🗄️.is 🔗kun   >>7666


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)

Anonymous ID: 76d3d1 March 12, 2020, 4:47 p.m. No.7684   🗄️.is 🔗kun


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.

Anonymous ID: 7d7fee March 12, 2020, 4:48 p.m. No.7686   🗄️.is 🔗kun

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.

gyb ID: 76d3d1 March 12, 2020, 4:51 p.m. No.7691   🗄️.is 🔗kun



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

OSBAnon ID: 71fd22 March 12, 2020, 4:51 p.m. No.7695   🗄️.is 🔗kun   >>7700 >>7741 >>7746


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

Anonymous ID: 76d3d1 March 12, 2020, 4:54 p.m. No.7701   🗄️.is 🔗kun   >>7708 >>7714


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

Namefaggin' Teach ID: 0c8382 March 12, 2020, 4:54 p.m. No.7702   🗄️.is 🔗kun


Your bake is perfect anon. Perfection!

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


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.

Namefaggin' Teach ID: 0c8382 March 12, 2020, 5:01 p.m. No.7716   🗄️.is 🔗kun   >>7719 >>7720 >>7722


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?

Anonymous ID: d1d4dd March 12, 2020, 5:01 p.m. No.7717   🗄️.is 🔗kun   >>7727 >>7736

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.


gyb ID: 76d3d1 March 12, 2020, 5:09 p.m. No.7734   🗄️.is 🔗kun


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.

Namefaggin' Teach ID: 0c8382 March 12, 2020, 5:09 p.m. No.7736   🗄️.is 🔗kun   >>7741 >>7742


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.




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…



Thank you anon. Kind words. Appreciate them.

See you out there.


gyb ID: 76d3d1 March 12, 2020, 5:14 p.m. No.7745   🗄️.is 🔗kun   >>7751


>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!

Anonymous ID: 76d3d1 March 12, 2020, 5:18 p.m. No.7757   🗄️.is 🔗kun


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!

Anonymous ID: 8ecef6 March 12, 2020, 5:27 p.m. No.7765   🗄️.is 🔗kun

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

Anonymous ID: 76d3d1 March 12, 2020, 5:31 p.m. No.7769   🗄️.is 🔗kun   >>7772


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

Namefaggin' Teach ID: 0c8382 March 12, 2020, 5:33 p.m. No.7771   🗄️.is 🔗kun


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.


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


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

Anonymous ID: 76d3d1 March 12, 2020, 5:34 p.m. No.7773   🗄️.is 🔗kun   >>8144



>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)



>can cultivate detachment

Yes, can be taught and practiced

Namefaggin' Teach ID: 0c8382 March 12, 2020, 5:37 p.m. No.7774   🗄️.is 🔗kun   >>7775 >>7777 >>7782

Ok, namefagger out

Gotta go and do muh bakin' shift next door.

Thanks Doc, for covering until now.



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.



Thank YOU, you RAWK


Anonymous ID: 76d3d1 March 12, 2020, 5:41 p.m. No.7780   🗄️.is 🔗kun   >>7784 >>8144


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

Anonymous ID: c01df6 March 12, 2020, 5:45 p.m. No.7784   🗄️.is 🔗kun   >>7798 >>8144


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

Anonymous ID: 76d3d1 March 12, 2020, 5:51 p.m. No.7790   🗄️.is 🔗kun   >>7793 >>8143


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.

Anonymous ID: 385473 March 12, 2020, 5:54 p.m. No.7793   🗄️.is 🔗kun   >>7803


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.

Anonymous ID: 76d3d1 March 12, 2020, 5:57 p.m. No.7798   🗄️.is 🔗kun   >>7804 >>7809



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.

Anonymous ID: 76d3d1 March 12, 2020, 6:04 p.m. No.7803   🗄️.is 🔗kun   >>7807 >>8143


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.

Anonymous ID: 626c40 March 12, 2020, 6:07 p.m. No.7809   🗄️.is 🔗kun   >>7811 >>8144



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.

Anonymous ID: 76d3d1 March 12, 2020, 6:14 p.m. No.7815   🗄️.is 🔗kun   >>7817 >>7819 >>8144


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 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.

Anonymous ID: 626c40 March 12, 2020, 6:14 p.m. No.7816   🗄️.is 🔗kun


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.

Anonymous ID: 385473 March 12, 2020, 6:16 p.m. No.7819   🗄️.is 🔗kun


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.

Anonymous ID: 76d3d1 March 12, 2020, 6:18 p.m. No.7821   🗄️.is 🔗kun   >>8143


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.

Anonymous ID: 385473 March 12, 2020, 6:22 p.m. No.7827   🗄️.is 🔗kun

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.

Anonymous ID: 76d3d1 March 12, 2020, 6:25 p.m. No.7834   🗄️.is 🔗kun   >>8143


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

Anonymous ID: 76d3d1 March 12, 2020, 6:28 p.m. No.7840   🗄️.is 🔗kun   >>7842 >>7843


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

Anonymous ID: c468b1 March 12, 2020, 6:34 p.m. No.7849   🗄️.is 🔗kun   >>7851 >>7853 >>7870 >>8143



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.

Anonymous ID: 5b3d15 March 12, 2020, 6:37 p.m. No.7854   🗄️.is 🔗kun   >>7856

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.

Anonymous ID: 76d3d1 March 12, 2020, 6:37 p.m. No.7855   🗄️.is 🔗kun   >>7861


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

Anonymous ID: c468b1 March 12, 2020, 6:39 p.m. No.7857   🗄️.is 🔗kun   >>7858 >>7878


Yea it'd never work.

Could've a while ago but no way.


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.


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).

Anonymous ID: c01df6 March 12, 2020, 6:41 p.m. No.7860   🗄️.is 🔗kun

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

Anonymous ID: c468b1 March 12, 2020, 6:44 p.m. No.7866   🗄️.is 🔗kun   >>7884 >>8143


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.


>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.

Anonymous ID: 626c40 March 12, 2020, 6:46 p.m. No.7867   🗄️.is 🔗kun   >>7871 >>7874 >>7881

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.


gyb ID: 76d3d1 March 12, 2020, 6:46 p.m. No.7870   🗄️.is 🔗kun   >>7875 >>8143


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.

Anonymous ID: 385473 March 12, 2020, 6:47 p.m. No.7872   🗄️.is 🔗kun   >>7876


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.

Anonymous ID: c468b1 March 12, 2020, 6:49 p.m. No.7875   🗄️.is 🔗kun   >>7886 >>8143


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.

Anonymous ID: 76d3d1 March 12, 2020, 6:52 p.m. No.7878   🗄️.is 🔗kun   >>7885


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

Anonymous ID: 76d3d1 March 12, 2020, 6:58 p.m. No.7884   🗄️.is 🔗kun   >>7885 >>8143


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

Anonymous ID: 76d3d1 March 12, 2020, 7:03 p.m. No.7887   🗄️.is 🔗kun   >>7894


yes, but wouldn't that be fun??

"why not rainbow text, CM??"




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

Anonymous ID: 76d3d1 March 12, 2020, 7:08 p.m. No.7893   🗄️.is 🔗kun


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.

Anonymous ID: 71fd22 March 12, 2020, 7:21 p.m. No.7905   🗄️.is 🔗kun   >>7907

I really enjoy Freddy. He knows Q posts better than most anons. He has studied. He has done some serious bakes.


Here's some of my old notes around the time of the inQtel digs. I had bread titles ready to go that I never used:


Q Research General #: Bowling for Dollars Edition

Q Research General #: Q Sera Sera Edition

Q Research General #: Q-Tel: Dynamite Hits Edition

Q Research General #: Q-Tel: Full Tilt Edition

Q Research General #: Q-Tel: High Energy Edition

Q Research General #: Q-Tel: Out of Sight Edition

Q Research General #: Q-Tel: Mindbender Edition

Q Research General #: Q-Tel: Superhits of the Superstars Edition

Q Research General #: Q-Tel: Time Machine Edition


Then, I'd have something like this to say at the end of every bread as I'd announce the next bread:


Patriots, fill this bread to ~751, then move on.


All others, stay back. The word on the street is that Kim Jong Un's "sister" will be showing up shortly. Hang back and tell us all about it afterward.

Anonymous ID: 76d3d1 March 12, 2020, 7:23 p.m. No.7906   🗄️.is 🔗kun   >>8143


agree. he IS funny. Freddy often offers to bake

but when he actually did bake, he did not identify himself–worked better didn't it?

Freddy helps us see our vulnerabilities in a funny way.



don't need trips

had em on qanonbunker, bo insisted

nobody else cared

nicknames or icons work fine

shills are likely the ones that keep pounding on this

maybe a few anons but most don't care

what matters are good /comms/ between bakers and anons

anons have to feel ok about talking to bakers and vice-versa

trust and respect is the foundation

Anonymous ID: 76d3d1 March 12, 2020, 7:34 p.m. No.7911   🗄️.is 🔗kun   >>7912 >>7913 >>7914 >>7989 >>8049 >>8073 >>8144

This was an interaction between me and a gy baker that picked up the ghost – and the notes from a note-taker who should have been baking but lacked the confidence to do so. so instead, someone else baked. Here is what happened (i am baker no 1)


pretty intense and not my style

baker has a pastebin name

not familiar

you can look it up if you're really motivated

Anonymous ID: 76d3d1 March 12, 2020, 7:47 p.m. No.7914   🗄️.is 🔗kun   >>7916



This is why I'm not baking tonight. Tired not only physically but mentally.Had to wait this guy out so i could take the handoff, at least temporarily.

Never get into it with other bakers, just this once. Just need a one-night break from the action. Glad for the class today, it's a real pick-me-up.

Anonymous ID: c01df6 March 12, 2020, 7:52 p.m. No.7917   🗄️.is 🔗kun


they didn't want an identifier

I gave them one anyhow

backed off quickly

don't know who they are

didn't bake at the beginning, didn't pay attention to it either then

Anonymous ID: 76d3d1 March 12, 2020, 8:06 p.m. No.7921   🗄️.is 🔗kun   >>7922


well, don't want to take forever

but the only 2 people i know who use that expression are these two:

BAKER0 #sGrv/I " angry gerbil"

BAKER1 #JVih97

BAKER2 #wC2utB "barkeep baker"


The middle one is me, my tripcode.

Here's a line from sgrvl's dough:




Last i saw, sgrvl didn't know how to bake a real bred, his were simplied. but he may have learned. and he would be crazy enough if off meds to behave bizarrely.


bb is a really good guy, haven't seen him since leaving qanonresearch endchan. can't imagine him going this sour. although is does happen around here sometimes–something about the energy of the board and Q, i think.

Anonymous ID: 76d3d1 March 12, 2020, 8:11 p.m. No.7927   🗄️.is 🔗kun   >>7934


btw, when i looked up the pastebin last night, it showed over 1000 views for 10738 just after it was generated. what are the chances? i checked against my pastebin for the same bread and it had less than 20 views.

Anonymous ID: 951bec March 12, 2020, 8:14 p.m. No.7928   🗄️.is 🔗kun   >>7931



I don't have numbers down the side of the notepad?


Will this be a problem for working out the 650 to 700 breads to count, before baking a fresh loaf?


Am getting ahead of self but trying to understand how this works.

Anonymous ID: 76d3d1 March 12, 2020, 8:15 p.m. No.7929   🗄️.is 🔗kun   >>7935



i came to qanonresearach around mid Sept and offered to bake to give BO a bread. As soon as i started, he stopped baking and refused to do it again. Another anon, barkeep baker, volunteered to bake and he was great. i taught him how to bake on 8chan bc it's different than what sgrvl was teaching, wanted him to be able to really bake, not fake bake.

yes, there was only one note-taker that i recall on endchan (although it's hard to tell with note-takers whether it's one person or more).

i finally quit baking be BO wouldn't bake and it was too much for 2 bakers as board picked up over time. Went to qrbunker until Nov. 2.

Anonymous ID: 76d3d1 March 12, 2020, 8:24 p.m. No.7941   🗄️.is 🔗kun



when you're new, best to bake on a slow shift (early am or late nite). for slow shifts, you can start the bake around 660-670 when you're new, should be enough time.Don't really recommend picking up a fast shift right away, pretty disorienting for new baker.

Anonymous ID: c01df6 March 12, 2020, 8:25 p.m. No.7942   🗄️.is 🔗kun   >>7944


kun was up and people were getting on, changing host settings, Tor, I didn't do any of that, I just waited for clearnet, the board emptied out except for diggers, it was a good pace to learn again, End was nice to me

Anonymous ID: 76d3d1 March 12, 2020, 8:29 p.m. No.7944   🗄️.is 🔗kun



yes, endchan is kinda flaky but not too bad. Best thing is that it's an imageboard. And everything there goes to So if anything ever happens, that is where i'll be. It's why i claimed the qrbunker board. It's just sitting there for now. But if 8 ever goes down, i'll just go over there and start digging. I can digg anywhere. Others will check it out if this board goes down.

Anonymous ID: 951bec March 12, 2020, 8:40 p.m. No.7946   🗄️.is 🔗kun   >>7948 >>7950



No, no sorry. Maybe in a week when I have my own computer set up at home with a VPN.


Today I wanted to learn about baking and am in the process of doing that.


Thank you for the support and offer today.

Anonymous ID: 76d3d1 March 12, 2020, 8:40 p.m. No.7947   🗄️.is 🔗kun   >>7949

As far as "FGNC" goes, good to know, thx. Other anons may also use that expression not just the guys from endchan. Common enough, although not so much on this board as some places. more uh conservative in the really traditional sense?


I will keep pushing bakers who pick up the ghost to MARK THE FUKKEN place they picked it up. Will try to find out how much of a problem that really is for aggregators. How much do we change the board for them? IDK. But i prize the ability to separate out what i do from what others do, because i know very well what can happen when lines get blurred and shills take advantage. Want nice bright white lines around my work.


You weren't baking in early May, idk how much you know about what happened. mv knows it all, he was right there. Kept me going when nobody else was there. Important to know what is yours and what is not.

Anonymous ID: 76d3d1 March 12, 2020, 8:51 p.m. No.7951   🗄️.is 🔗kun


i've had trouble remembering too bc you get "out of shape" when you don't bake a long time.

But it was very well observed convention when i started, and i'm trying to be conscientious about it now, bc when i was on endchan, i saw how the slipping away of conventions could make a board chaotic. Just look at sgrvl's doughs. They got longer and longer, just as his threads on everybody under the sun multiplied and multiplied.


Traditions and conventions help maintain order in a chaotic environment like the board. We have no means to come together and discuss possible changes, so things have to move slowly and carefully. Like how this class is proceeding. So much respect on the part of all concerned–slow, careful, thoughtful. Not someone just saying "i'm gonna do x now."


See what happened in the example i posted: that baker didn't just fail to mark where my notables left off-he actually changed them and i think deleted one. Coz once you say, "ok here's a bunch of notables and i'm the baker now," you get to do whatever you want, right?

Anonymous ID: 76d3d1 March 12, 2020, 8:56 p.m. No.7955   🗄️.is 🔗kun


>loose wire

we all got loose wires, haven't ya noticed?

what matters is that we just keeping doing our best, trying to get it right. it's right enough–it's really pretty damn good as far as core bakers go. do you see how meshed this group is now? we've manage to work together in a situation where we can barely meet, this class if the first real opportunity. we got thru so much and are still here. in some ways, that's why it's so jarring when a "fellow baker" shows up who says "fuck you. Like getting punched in the gut.

Anonymous ID: 447b6f March 13, 2020, 12:24 p.m. No.7988   🗄️.is 🔗kun   >>7990

Any questions about the notables aggregator? ask them in this thread: >>7366


We're happy to help bakers get good info about the site, what it does wouldn't be possible without you!

Anonymous ID: 76d3d1 March 13, 2020, 12:25 p.m. No.7989   🗄️.is 🔗kun   >>7992


This post documents a situation where, among other things, baker did not wish to indicate "baker change" bc he said he heard it messed up the aggregator sites. So i did a dig–and discovered that literally just started a thread on /comms/. And it's right next door, kek.



First outside post asks whether inserting "baker change" is a problem.

The answer is NO.


That post covers some other things that would be problems for them (mainly blank lines within notables for each bread–but we never insert blanks). I also invited them to post on this thread re aggregator issues, so bakers know their concerns.

Anonymous ID: 447b6f March 13, 2020, 12:30 p.m. No.7992   🗄️.is 🔗kun   >>7994





If anyone does see something where it looks like isn't working right, let us know over on >>7366 sometimes computer shit just breaks and needs fixing.


We're happy to work with the way that baking naturally evolves on the board, other than that the biggest piece of advice we have for bakers is to triple-check the bread numbers in the titles and the notables posts.

Anonymous ID: 76d3d1 March 13, 2020, 12:34 p.m. No.7994   🗄️.is 🔗kun   >>7997


just posted a reply next door to your post to me.

I joked about wrong bred numbers–but yes of course it matters. bakers wish they could change the bred numbers coz fj only checks maybe once or twice a day.

Anonymous ID: 76d3d1 March 13, 2020, 12:54 p.m. No.7997   🗄️.is 🔗kun   >>7998



This issue with bred numbers reminds me of the fact that mgmt and anons are pretty much estranged at this point. Not that i mind bc the alternative was that mgmt fancied itself as "Lord of the Board".

@fj no longer seems to be pushing that narrative anymore. But he never admitted that what he did was just plain wrong. Or apologized to anons. Until he does (either that, turn the board over to a more trustworthy BO), this situation will persist.

Anonymous ID: 76d3d1 March 13, 2020, 6:21 p.m. No.8016   🗄️.is 🔗kun   >>8017 >>8033 >>8143


Here's the thing:

If you get FLOOD DETECTED when trying to create a thread–and you don't see it right away and think "oh it didn't work"–and then try to create another thread wo/changing anything:


well, maybe it DID work and it's just not posting yet (the "lag" problem). If so, the SECOND time you post, you will get a "flood detected" message.




when you do, first thing to do is to look around and see if you're thread is someplace on the catalog. If not, then try posting again after changing a character (usually i add a space at the end of some line). Eventually you will probably have 2 threads, but it's just practice right?


You can also get FLOOD DETECTED when posting something twice. So maybe you post your notables page and think it didn't post for some reason. You load it again (wo looking at the thread) and try to post it–you'll get FLOOD DETECTED.


The confusing thing is that FLOOD DETECTED also happens when the board is actually flooded with posts (e.g., when Q posts sometimes). But bakers know if it's during a bake, it's a double-post of some kind. Best to stop for a minute and see what you've just posted.

Anonymous ID: 17e81d March 13, 2020, 6:30 p.m. No.8018   🗄️.is 🔗kun   >>8020

title is Fake Bake 002

I think I should keep practiceing until next weeks lesson, NOTABLES.

It looks easy and flowing but I tried to keep up with notables in LB and I had one, baker had 8-9

I was still at post 300 or so and bread was done


Anonymous ID: 17e81d March 13, 2020, 6:42 p.m. No.8019   🗄️.is 🔗kun   >>8021

me again

How does the baker keep track of the # of posts so he knows when to make him move?

I thought there was a / an option to stay at the bottom of thread giving baker a running total but did not see that here today.

I thought I had done that previously while trying to follow along in the process.


Anonymous ID: 76d3d1 March 13, 2020, 6:53 p.m. No.8021   🗄️.is 🔗kun   >>8022


Always wait–takes time for the thread to "drop."



>How does the baker keep track of the # of posts so he knows when to make him move?

Do you mean you want to know when to start the bake?

the number of replies is marked next to Post a Reply (bottom right of page)

Anonymous ID: 76d3d1 March 13, 2020, 7:03 p.m. No.8025   🗄️.is 🔗kun


Fake Bake 002 looks perfect!

Practice the right form for titles next:

Q Research General #8567: Fake Bake 003 Edition


left you a message on your thread


to connect to comms, need this form:


Anonymous ID: 76d3d1 March 13, 2020, 7:11 p.m. No.8026   🗄️.is 🔗kun   >>8028


>staying at the bottom of the thread

several answers:

  • pick up bake early so you can get a jump on it

  • learn how to look at notables so you can move thru em quick

* don't try to get everything especially in fast breads

* focus on posts with a nom

* don't bother with anything that doesn't have some kind of text–unless it gets a nom

* look for fresh news (check dates)

  • if bread is medium or fast, you won't get to bottom right away–maybe take half the bread or even more

  • if bread is fast, just grab the "cream"; anons can always repost


Practice a lot and you'll develop an instinct for how to move thru the bread

Anonymous ID: 76d3d1 March 13, 2020, 7:13 p.m. No.8027   🗄️.is 🔗kun   >>8028


you can stay at the bottom by clicking on "scroll to new posts" (bottom of page on the left next to "auto") but it's pretty annoying unless the bread is really slow. give it a go, tho, and see what you think.

Anonymous ID: 17e81d March 13, 2020, 7:17 p.m. No.8028   🗄️.is 🔗kun   >>8030


Thanks, I do tend to at LEAST scan everything, videos without description get passed over, NOTABLES catch me eye

>>8027 Thanks, did not find that earlier


I will keep trying!

Not comfy till I know it backward and forwards

Anonymous ID: 76d3d1 March 13, 2020, 7:21 p.m. No.8029   🗄️.is 🔗kun   >>8143


>does baker only include anons NOTABLES ?

>Or Include what he thinks is NOTABLE?


Most bakers include both.

Some only pick up anon notables, but most anons don't like that–they want bakers to pick up "newsy" stuff (current, relevant news). Bakers who only do anon noms want anons to be more involved. Makes sense, but you can't force people to nom (my two cents) so i do a mix. Main thing is ya have to give noms serious consideration and be prepared to defend your decision is you don't want to take the nom (e.g., anon q proofs that are hard to follow, not explained well, too complicated).

Anonymous ID: 76d3d1 March 13, 2020, 7:59 p.m. No.8032   🗄️.is 🔗kun


well, i just saw your post now–didn't see it during class, sorry about that.


here's what happens: when class starts, you start teaching. i watch out for late-arriving anons and those who have questions–like the old-fag baker returning.


Sometimes get into a lot of back & forth with one anon too and that goes on a while.


All that means i'm furiously typing to respond to side questions or problems and am not all that in touch with the main flow of the class. It's always like that.

Anonymous ID: 76d3d1 March 13, 2020, 11:38 p.m. No.8039   🗄️.is 🔗kun   >>8040 >>8092 >>8100 >>8144

Was looking at the bread from Thurs night to Fri am. #10752

often check the gy breds to see what's up – often a shilly time.

Gave big thanks to nb, which garnered a reply–and a visit from some of our "frens."

This is why vigilance is always necessary.

(((They))) will always try to claim some kind of baker conspiracy.

Be ready.

Anonymous ID: 76d3d1 March 14, 2020, 2:08 p.m. No.8070   🗄️.is 🔗kun   >>8081

IDEA for a baking class dough

Below i'm gonna post a possible "dough model" for future baking classes. Draft 1 has 3 pages plus a dough post:

page 1 - intro [class #, class date, past links/archives].

page 2 - Q & A from classes 1-5

page 3 - baker tips etc from classes 1-5 plus other baker resources


good info - but kind of long.

The info on pages 2 and 3 will soon overflow, as well. So in the long run, they need to be consolidated and turned into links.

But in the short run, pages 2 and 3 give new bakers quick answers to their questions.

Also shows that bakers have diverse ideas about stuff – it's not "one size fits all."


Later, maybe we'd have maybe a two-page dough, something like this:

page 1 - Intro to class & links to step-by-step baking

page 2 - Intro to baking, FAQs & links to other baking resources

  • Intro to Baking doc

  • Glossary of baking terms

  • links to detailed Q & A [page 2 above]

  • links to detailed baker tips [page 3 above]

  • links to other baker resources


Either version of the dough would be followed by a DOUGH POST, so if main baker hasn't baked the dough by 10-15 mins prior to class, another baker can bake it and do Q & A.


current dough:


  • gyb

Anonymous ID: 76d3d1 March 14, 2020, 2:09 p.m. No.8071   🗄️.is 🔗kun   >>8077 >>8083 >>8273

Live Baking Seminar


''Class #6 (03/19/2020)''


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.








General Announcements

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


Past Class links

>>6125 #1 (2/13/20), >>6368 #2 (2/20/20), >>6885 #3 (2/27/20), >>7185 #4 (3/5/20), #5 >>7568 (3/12/20)


Class Archives

#1, #2 , #3, #4, #5

(archived by gyb; videos do not archive, an ArchiveAnon is working on a better approach to mp4's: >>8047)

''[most recent thread still changing until the start of the following class]''


Baking Class Overview & Step-by-Step Instructions

''(last update from Class #5)''


>>7589 MODULE 1 - Baking

>>7590 MODULE 2 - Notables, Timing & Tips


>>7606 STEP 1 - Find the Current Dough

>>7615 STEP 2 - Copy the Current Dough

>>7624 STEP 3 - Paste The Dough Into Text Editor

>>7640 STEP 3a - Trim The Notables Section

>>7646 STEP 3b - Make space for your new notables.

>>7660 STEP 4 - Create A New Thread

>>7670 STEP 5 - Enter Thread Info And Post Thread

>>7681 STEP 6 - Post the Rest of the Dough

>>7698 STEP 7 - Make A New Pastebin & Make The Dough Post

>>7706 STEP 8 - Post Your New Thread Link

Anonymous ID: 76d3d1 March 14, 2020, 2:09 p.m. No.8072   🗄️.is 🔗kun   >>8077

Q & A


———— Class #1 (2/13/20)

>>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


———— Class #2 (2/20/20)

>>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 ////BREAK \\ 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

>>6833 How to bake from the index vs catalog? >>6834, >>6839

>>6779 When to bake? How often [to commit]? >>6781, >>6802, >>6806, >>6811, >>6822 [rt 6802], >>6824,

>>6842 New baker, feedback plz? >>6845


———— Class #3 (2/27/20)

>>6908 How do you 'grab the dough'? Step by step: >>6910, >>6924, >>6928, >>6949, >>6955, >>7042, >>7045, >>7049, >>7055, >>7070

>>6925 What's the best notepad++ alternative for Macs? >>6934

>>6934, >>6938 What is "baker's tools" app & where to find it? >>6943, >>6950, >>6951

>>7073 Anon request for feedback on bake: >>7081, >>7086

>>6966 How does a baker keep up with notables (day, night, Q)? >>6982

>>6983 I got "body too long" - what to do? >>6998, >>7007, >>7015, >>7024, >>7040

>>6984 Anon: plz check my work? >>6994

>>7028 Do I need a pastebin login? [no!]

>>6995 Max no. of breads in "Previously Collected Notables"? >>7033

>>7033 Can you avoid two-page notables by placing oldest breads in "previously collected notables? [yes!]

>>7025 Body too long: what's the limit? [~4500 char or 100 lines]

>>7030 Why are links in practice bakes green? >>7030, >>7035


———— Class #4 (3/5/20)

>>7193 Baking possible on a cell phone? >>7010 pb, >>7205

>>7210 How do you know who is baking? >>7215, >>7218, >>7222

>>7236 I know I would choke if things got too hectic >>7240

>>7315 How do i get notable bun linked under previously collected notables? >>7319


———— Class #5 (3/12/20)

[to be completed]

Anonymous ID: 76d3d1 March 14, 2020, 2:11 p.m. No.8073   🗄️.is 🔗kun   >>8077

Baker Tips, Tricks & Traps


———— Class #1 (2/13/20)

>>6329, >>6400, >>6468 BO Rusty checks in

>>6129, >>6177 Shill posts to "future clown bakers"

>>6391 More shills posts / back & forth w/bakers >>6395, >>6393, >>6400, >>6404


———— Class #2 (2/20/20)

>>6449 Shill tactic of omitting date; why dates matter & other advice for anon notables >>6477

>>6480 Even the worst mistakes are fixable

>>6501, >>6477 How to deal with anon Q proofs & other analyses

>>6543 Take care to copypaste entire dough to pastebin - easy to miss top or bottom

>>6658, >>6656 Use Control-F (or F3) to search for Q posts or anything else

>>6665 Every baker freaks out when new, when Q posts

>>6676 Never feel dumb.

>>6734 When to make a new thread [prepare it, not bake it!]

>>6695, >>6735, >>6752, >>6754, >>6769, >>6822 Bakers on nick-names, icons, pastebins

>>6848 Baking trick (what to do while waiting for thread to drop)


———— Class #3 (2/27/20)

>>7340 Baking Steps 1 - 9

>>7072 Baking Steps with directions

>>6998 One- vs two-page notables (more: >>7007, >>7015, >>7024, >>7040)

>>7019, >>7027, >>7030, >>7069 Bakers' advice: never panic, never tap

>>7026 Practicing posting dough quick; check timestamps

>>7051 Advantages of a non-guest pastebin account [no captcha]

>>7054 You don't have to pull marathons to bake

>>7076 Baking video: shows how to consolidate breads under "Previously Collected Notables"

>>7106, >>7177 Baker pleased to see 2 late gy bakers vying for the bread

>>7116 Eight tips for creating notables posts (to help bakers)

>>7175 End of bread issues


———— Class #4 (3/5/20)

>>7189 Summary of Baking Steps (eight)

>>7209 "Create a Thread" versus "Reply" to a post >>7212, >>7220

>>7231 Only the first post in baking uses "Create a thread"

>>7216 Laptop sufficient for baking

>>7224 Overview of baking: Baking and Note-taking

>>7252 Funny baking process meme

>>7287, >>7294 Dough posts with breaks marked

>>7298, >>7303, >>7311 Two-page notables (discussion)

>>7321 How to create a new dough paste


———— Class #5 (3/12/20)

>>7573, >>7575, >>7582 In response to "I suck at baking":Ways to reduce baking stress

[to be completed]


Other Baking Resources


Baking Tips from Real Baking Situations (gyb)

>>6331 Baking Tip #1: Ghosting a bred

>>6331 Baking Tip #2: Indicating baker changes in notables

>>6378 Baking Tip #3: TOR Baking

>>6651 Baking Tip #4: Defeating Shills with Humor & Facts

>>7339 Baking Tip #5: Please announce you're baking in an e-bake or ghost situation

>>6892 Baking Tip #6: Baking/Note-taking Protocols

>>7181 Baking Tip #7: Using RED TEXT and BOLD in handoff for good /comms/

>>7363 Baking Tip #8: Try to Notice When a Cat is Baking

>>7911 Baking Tip #9: Respecting other bakers' notables (Don't edit them!)

Anonymous ID: 76d3d1 March 14, 2020, 6:13 p.m. No.8077   🗄️.is 🔗kun




The dough shown in posts >>8071, >>8072, >>8073 shows what we have right now in the way of resources. Lays everything out where anons can see it.


The post below shows what it would look like long-range–more material but more highly consolidated (much like the QR dough)


Anonymous ID: 76d3d1 March 14, 2020, 6:15 p.m. No.8078   🗄️.is 🔗kun   >>8080

==Page 2 of consolidated resource page with more resources but mostly in links:



Introduction to Baking

One-paragraph intro with links to a longer intro w/more details on baking: Role played by baking/bakers, what is /comms/ [hope Rusty can help here], baking conventions/traditions (handoffs, baker changes, etc.), dealing w/shills as a baker, numbering notes up or down, baker demeanor (try to be fair/impartial/non-triggered), dif between note-takers notes & baker's, how notables are decided (by baker/anons/both), other stuff.

[Note: Baker traditions are NOT rules–moar like rules of thumb with a lot of variation.] Could talk about that, too - stuff that can and does vary versus stuff that does not: baker notabling style (varies) versus dough post (more uniform).


Links to baking glossary

Defs for common terms: bread, bake, pastebin, notables, Notepad/Notepad++/Atom, baking slang like "grab the dough", etc.


FAQ list based on material in Q&A and Baker Tips

FAQ for new bakers (wrote FAG the first time!).


Links to Q&A by bread #

Searchable list that just keeps growing–at least, until we have a lot of the key bases covered. Even a dozen classes will generate a ton of material. Key thing is to include DIVERSE ideas discussed by different bakers, not just one.


Links to Tips, Comments & Baker Tales by bread #



Links to other baker resources

Baking Tools (current version), Baking Tips (from any baker who wants to make 'em), anything else we need.

Anonymous ID: 76d3d1 March 14, 2020, 6:35 p.m. No.8080   🗄️.is 🔗kun   >>8085 >>8088




>>8047 pb, >>8079 pb

ArchiveAnon from last thread, who is trying to help with organizing and/or archiving threads.

And my reply to what he has done so far.

My archives are ok, but don't allow access to mp4s–that's what he is trying to do at the moment.

Archiving only allow access within a thread tho – i want to see if we can get access between threads, see >>8079 pb

Anonymous ID: 0c8382 March 14, 2020, 6:47 p.m. No.8081   🗄️.is 🔗kun   >>8082 >>8086


Excellent idea baker, you're putting such a lot into this, it's incredible.

I'm in with this. Just checking the dough now.


Wanted to talk to you about organizing, so we could all do class / fill in, as well.

Wanted to ask you also if you wanted to take class this week. We learn from each other every week I think. See how you feel.


Last week I got so lost in making those new videos that I thought I'd an hour free, to prep, jumped on and the class was starting. Yelp.

So much going on just now, anyway, I winged it.


The videos worked well (I think), but the time it takes to post them isn't, and they're clunky to load as they're so large (I think).

As you suggested previously, we could post them before. That's what I'd planned to do.. but…

Anonymous ID: 0c8382 March 14, 2020, 6:49 p.m. No.8083   🗄️.is 🔗kun



We can remove the 'filler' if you want to.

It all looks absolutely excellent. Easy on the eye and easy to follow, with the overview listed at the bottom like that.

Think the new bakers could follow the links ok?

We could say to them to open links in a new tab.

Anonymous ID: 76d3d1 March 14, 2020, 6:55 p.m. No.8086   🗄️.is 🔗kun   >>8087 >>8089 >>8093


ok – "filler" can go.


Re bakers following the links –

some can, some can't

but having it at the top of every bred provides a template for those who want it


Re slow loading:

one possibility i mentioned:

load all the slides/vids at the top of threads

ask anons to click on them while we're waiting

and doing q and a. Then they are all set for the class.


slow loading: jim is aware of the problem now, says they are increasing bandwidth–we'll see what happens. possible to post all the class slides/vids at the top and get them loading before class?

Anonymous ID: 0c8382 March 14, 2020, 6:58 p.m. No.8088   🗄️.is 🔗kun   >>8089 >>8092



And re >>8079

Thinking the same as you. Have been pondering it since you asked the archiveanons last week. Makes sense.

We're really getting on well with everything I think, between us both. You rock, baker. Thanks for all you're putting into this.


Have also been pondering YT videos, as they could be much longer.

New bakers could study the videos before class, and come prepared for practical. I wasn't sure last week if the videos were tmi, taking too long for them to d/l and watch, and I was going too fast.

Hate to see anons drop out, and one did. I'm sceered some are being put off and they won't come back ever.

Anonymous ID: 76d3d1 March 14, 2020, 6:59 p.m. No.8089   🗄️.is 🔗kun   >>8100


as far as teaching goes:

are you wanting reinforcements or to give me a chance to teach?


for another week, i would rather not teach unless it's inconvenient for you. the reason why is that i have to catch up on incorporating the videos in–can't just do that on the fly. have to rehearse in advance for it to be "set" (much like baking!)


and i also have to catch up on the q&a for end of class 4 and all of class 5. by the following week, it will be easier.

I can teach if necessary–would just be easier to do later. I somewhat prefer the freelancing role if there is a choice.



hi doc! will reply in a sec

Anonymous ID: 0c8382 March 14, 2020, 7:03 p.m. No.8093   🗄️.is 🔗kun   >>8098


Great, thanks for asking Jim. Good to hear.

As you suggested last week re loading them, I'll find your post and use it next week at the top as you say, get them all loading before.

Noticed with the videos the class went from 2 hours previously to just over 1 hour last week though. Cool. Hence my concerns that it was too fast for the new bakers.

Anonymous ID: 76d3d1 March 14, 2020, 7:09 p.m. No.8098   🗄️.is 🔗kun   >>8101 >>8103


>time faster

YES! much more efficient.

congrats on that.

>too fast for new bakers

that's why i like doing shotgun

pick up anyone who's faster or slower

or has different questions



>no card

i got cards, memes, the whole nine yards

bloody buffalo posts too

saved everything

can't believe you just starting baking then doc

must be a bakin' fool coz we sure couldn't get anyone else

instead, lost a few

Anonymous ID: 0c8382 March 14, 2020, 7:10 p.m. No.8100   🗄️.is 🔗kun   >>8102 >>8105



For sure they'll try. What can they do? Every thing is completely transparent here.

If we were a subversive gang we wouldn't need to be doing this would we. kek



It was to give you a chance to teach just baker. Nothing else. If you're cool with us keeping going like this, so am I. Any time you or anyone else wants to take the class, please just ask.

It's all of our class.



That's a good idea to have a back up. Was wondering about that and wanted to ask you.


Cool. Thanks. Any other tips about that method ? I can incorporate.

Thanks for all your support and help too doc, you're awesome. Dose memes are dank. kek

Anonymous ID: 162fe9 March 14, 2020, 7:13 p.m. No.8102   🗄️.is 🔗kun   >>8120


let me think

I hit clone

I make space for new notables

look at consolidating for the next bake

I post notables there as i go

make sure to hit create paste at bottom of page and not new paste at top or poof! did that once

Anonymous ID: 76d3d1 March 14, 2020, 7:18 p.m. No.8105   🗄️.is 🔗kun   >>8106 >>8108


i'm good with shotgun for now

other bakers do, as well

doc, wnb, Rusty

i get plenty of teaching in

take a look at end of bread on /qrb/

cracked me up that anon showed up there

at end of bred wondering if someone could check his work

so i did.



>father's day started

that was one helluva birthday present to yourself!

you are right, there was no one

who would want to bake

when BO is seriously attacking bakers

with a shitload of shills?

baking at night was a real shitshow

you're a brave man, doc

Anonymous ID: 162fe9 March 14, 2020, 7:21 p.m. No.8106   🗄️.is 🔗kun   >>8109 >>8111 >>8112


I might differ a bit in that I have great respect for FJ, he owns the board, I don't want the flow to stop, the rules of no matter to me, left, right, black, white, I'm indiff to that, I think there are bakers that let their opinions get in the way the bigger pic, imho

Anonymous ID: 0c8382 March 14, 2020, 7:27 p.m. No.8111   🗄️.is 🔗kun


Agree with you. This op has always had some sort of thing happening. We’re in a hella better place than we’ve ever been. Memember 4chan when Q was crumbing nightly?

That was the Wild West.

We’re doing good. Thriving

Anonymous ID: 76d3d1 March 14, 2020, 7:28 p.m. No.8112   🗄️.is 🔗kun   >>8114


all i wanted was peace, BO wouldn't have it!

Good that he just does his job and stays away now. A lot of weirdness happened then.

Good thing is that it's much harder to sell the idea that bakers are plotting to take over. We have been here too long, those arguments are empty.


I gotta go, tired. Planning to bake later–but need to rest now.

It's great working with you guise.



>great respect for fj



hasn't apologized for what he did

and he did it 'knowingly.'

but tolerance is a virtue.

bigger picture is what matters.


Anonymous ID: 0c8382 March 14, 2020, 7:34 p.m. No.8119   🗄️.is 🔗kun   >>8121


No, just a note to say everyone’s welcome, and to help out if they like.

No need to check in, apart from a hi I suppose.

I guess we all know we’re all welcome to help, just wanted to make sure.

Anonymous ID: 0c8382 March 14, 2020, 7:40 p.m. No.8126   🗄️.is 🔗kun   >>8129


GYB is making it. It’s above.

Any feedback any time, it’s valuable, so feel free. We’re just making it as we go along, adjusting to feedback.

In the end we’ll all have created it, and added to it, and we’ll have made it as a group. I think that’s cool.

Anonymous ID: 0c8382 March 14, 2020, 7:42 p.m. No.8127   🗄️.is 🔗kun   >>8130


If you’ve better ways, just say doc, bc it’s all good. My idea was to keep it standard, easier for teaching, but offer alternatives, like clone etc, and the double notes post. Did that myself tonight, like it.

Anonymous ID: 0c8382 March 14, 2020, 7:45 p.m. No.8131   🗄️.is 🔗kun


It’s awesome having your help. You’ve a great way of putting things across. Thanks a million.

Don’t ever think you’re in the way.

It’s so busy at class we can hardly communicate between us, so never think anything.

Anonymous ID: 0c8382 March 14, 2020, 7:51 p.m. No.8135   🗄️.is 🔗kun   >>8136


Great to hear. Same here, I buzz every day learning from anons and bakers. It doesn’t stop, and that’s a testament to us all, building a new reality, step by step, every day.

Anonymous ID: 162fe9 March 14, 2020, 7:55 p.m. No.8136   🗄️.is 🔗kun   >>8137


yeah, it's all guud

thanks for the ear

I hope to be able to help

need to crash now

chauffeur duty early

the ride never ends


thanks to all the bakers for getting me through it

see ya'll tomorrow

just not earlies


Anonymous ID: 76d3d1 March 15, 2020, 9:48 a.m. No.8138   🗄️.is 🔗kun


>Do you have to look at [their] posts, be be an efficient baker?

Short answer: NO.

But I only block stuff like hardcore porn, gore, etc. Seldom block spam, whiny shill complaints, MAGA riots, and similar shill posts because i want to know what they are up to. I do not block CP when baking bc i want to track whether it has been deleted.

Namefaggin’ Teach ID: 0c8382 March 15, 2020, 11:54 a.m. No.8139   🗄️.is 🔗kun   >>8140 >>8141 >>8144



If Q is posting, I start baking by posting the last notables (the bun), at 630 / 650 at the latest, and still often don’t manage to get the fresh bread post posted in time.

On a Q bread, 50 posts can be posted in less than a minute, so there’s very little time. Add lag onto that and a bread from 600 - 750 posts can get eaten in a nano second.

In a Q thread it’s never too early to bake. If he posts and you’ve baked, you can add a red text under the dough post with -

New Q Not Yet In Dough

New Q Not Yet In Dough

New Q Not Yet In Dough

Q post

Q post

They’ll be in the dough next bread folks.


Big and red makes sure everyone sees it, then you don’t get 50 “Baker, there’s a missed Q post” comments throughout the bread.