Hello GYB, sorry to be late.
Thank you for setting up.
nb
Good talking point!
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?
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.
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 -
-
Have all the knowledge you need to make a thread
-
Have made your own thread/s in /comms/, the baking practice kitchen
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 !
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?
STEP 3a
Trim The Notables Section
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
How's everyone getting on?
Are we going too fast, too slow?
Are ya stuck? We're here to help, so shout out.
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?
That's next week
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.
kek
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.
o7
Snipin's fun and a great buzz when you hit it.
RG baker's the pro. Gets it every time. Idk how.
I wannit
Yeah, I'm rubbish at it.
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.
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
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
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…
NICE.
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.
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.
Hey bro. Thanks a lot. Any feedback?
I'm planning to make one to slip in, which shows the 'clone' method. That's from your last feedback (I think).
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.
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
Right there with you bro
Cool, so we’ll stick to that.
Will we have a dough post that says somewhere in it, bakers, feel free dive in and help answer Q’s?
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
Sorry, what do you mean?
Ok, catch you later , baker.
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.
Awesome. Thanks doc.
G’nite brah. I’ll check in Tom as well. Early.
Sure thing, good to check
Meant the dough for the class
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.
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.
It’s great to hear everyone’s tips n tricks. We all do things slightly different which is guuud.
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.
Got ya. Those tricks / workarounds are so valuable to pass on.
We’ve no time to cover those, so between us all were a top team.
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.
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.