Live Baking Seminar

03/12/2020

We in here

Filler -

Welcome To Q Research General

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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.

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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.

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.

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).

>>7577

Welcome anon.

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

>>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!!

>>7584

>>7584

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

;-}

>>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.

>>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

>>7605

if you want to see the process

just follow along from here:

>>7594 Preparation

>>7606 Step 1: Finding the Current Dough

>>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 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)

>>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.

>>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.

>>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!

>>7641

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

>>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?

>>7640

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

>>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)

>>7664

when i say "use the pastebin"

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

>>7657

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

>>7663

hi wnb

man, awfully glad to see ya this morning

what a scene

might take a night off

o7 (big salute)

>>7671

couldn't get a handoff?

i think i saw you trying

>>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.

>>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

>>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

>bread missing parts

Good thing you brought up.

it is VERY easy to CUT-PASTE

instead of COPY-PASTE.

Something to be aware of.

>>7705

ha-ha-ha…..

rolling in the aisles

>>7707

>raining on my keyboard

You are not baking while showering, right?

>>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.

>>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

>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!

>>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)

>>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!

>>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

>>7762

you didn't abandon anything

we need more help

more support

if all the bakers disappeared tomorrow

new ones would take their place

well, i'm not planning on leaving anytime soon

but anons are not helpless

if there is a need, they will figure something out

>>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

>>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

>>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

>>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

>>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.

>>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?

>>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.

>>7800

kekking.

anon mutiny by @500?

maybe baker mutiny earlier than that!

>>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.

>>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.

>>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?

>>7825

That's funny!

So wnb is being mistaken for doc?

ha-ha-ha……

Doctor Wake-n-Bake

sounds vaguely sinister

>>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

>>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

>>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

>>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

>>7842

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

>>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.

>>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

>>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

>>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

>>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

>>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.

>>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.

>>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

>>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

>>7898

>>7899

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

>>7903

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.

>>7904

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

>>7856

don't know if you're still here

are you SURE you handed off to anjel?

i never was

was never sure that anjel lived baked

did you ever actually track to see?

>>7907

>>7907

doc, since there aren't many anons left here, i'll post the interaction i spoke of, if you are still here, let me know

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

>>7910

>>7911

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.

>>7913

who is that?

pastebin acct is two years old

>>7916

Whoa. I only know two anons who use that expression. Let me check something out, be right back.

>>7916

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:

#WAKEUPAMERICA | #FACTSMATTER | #SAVEAMERICA | #UNITEDNOTDIVIDED | #WWG1WGA | #FGNC

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.

>>7919

what did you find?

>>7922

sgrvl can seem like female

extreme mood swings, dissociative, maybe schizophrenic. very controlling, can be paranoid. WarRoom fag, you know?

>>7924

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.

>>7926

yes.

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.

>>7928

you don't need numbers.

you just ltrack where you are by looking on the board, next to Post a Reply (bottom right)

>>7930

r u on a pc (not a mac)?

>>7934

You are trying to figure out when to bake, is that right?

>>7935

oh–you must have come just as i left. mid-october, sgrvl not a bad guy but can be totally nuts. i just couldn't take it any more. The note-taker i knew doesn't seem like you.

>>7938

>>7938

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.

>>7940

then notepad++ it is.

>>7942

>>7942

yes, endchan is kinda flaky but not too bad. Best thing is that it's an imageboard. And everything there goes to qresear.ch. 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.

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.

>>7946

getting a computer in a week?

qool!

come back again, we'll be here.

>>7949

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?

>>7949

>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.

>>7953

God bless you fren. Will be back tomorrow, will send prayers to you and G1 and also the board. Good night and Godspeed.

>>7956

i sure don't know, maybe you can digg on it and come back with something! I'm gonna sign off too been here for seven hours.

Come back and bake with us when you get the right equipment.

G'nite.

>>7911

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 wearethene.ws literally just started a thread on /comms/. And it's right next door, kek.

>>7366

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

The answer is NO.

>>7982

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.

>>7988

R U still here?

>>7992

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.

>>7994

Addendum:

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.

>>7998

Amen – let him sleep!

>>8003

tip: add a space (or anything) at the end of a line

you get flood detected if the message is an exact duplicate

>>8004

can you explain where you are in the process, so i can help?

>>8011

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.

SO

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.

>>8018

just came back, i'll check it out. Fake Bake 002.

>>8017

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

>>8019

>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)

>>8020

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

>>8013

to connect to comms, need this form:

>>>/qresearch/8407893

>>8022

>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

>>8022

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.

>>8024

>does baker only include anons NOTABLES ?

>Or Include what he thinks is NOTABLE?

Depends.

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).

>>8028

always stay comfy.

i practice baked til i could do the same.

and i am not a natural–not fast, etc.

practice is definitely the key.

>>7685

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.

>>8020

just realized, looks like you didn't quite get to the dough post. have any questions about that?

>>8033

hey doc

yes, come to think of it, catalog does run slower than index.

just dropped in to check things out?

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.

>>8039

not just a png….

>>8040

sorry got volume of sydney powell talk in another yt window….

>>7911 this should be baking tip #9, not #8:

Baking Tip #9: Respecting Other Bakers' Notables (Don't edit them!)

separator post

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:

https://pastebin.com/zV7TUw8U

• gyb

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.

VINCIT OMNIA VERITAS

SEMPER FIDELIS

WWG1WGA

|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||

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 http://archive.vn/8v5Vm, #2 http://archive.is/DDGZr , #3 http://archive.is/CRZz0, #4 http://archive.is/vYNT2, #5 http://archive.vn/lXDbZ

(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

>>7594 PREPARATION

>>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

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]

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!)

dough:

https://xxxxxxxxxxxxx]'

===

END OF PROPOSED DOUGH MODEL

===

updated dough:

https://pastebin.com/zV7TUw8U

separator post

>>8075

^^^^^^^^^

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)

vvvvvvv

==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 #

Ditto.

Links to other baker resources

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

>>8078

LAST BUT NOT LEAST:

>>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

>>8081

am here.

>>8081

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?

>>8086

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.

>>8088

hi doc! will reply in a sec

>>8088

>>8087

we must be over the target.

did you see this (nb)? posted right after i thanked you the other night.

>>8039

you see where this is going….get em' guys! no gonna let them do this year what they tried to do last year. Trying to turn this class into a new baker's union.

>>8091

back and forth slow

if you get an acct (don't post as guest), it's nicer

no captcha.

>>8093

>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

>>8096

>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

>>8100

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.

>>8101

>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

>>8103

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.

>>8106

>great respect for fj

ROTFLMAO.

sorry.

hasn't apologized for what he did

and he did it 'knowingly.'

but tolerance is a virtue.

bigger picture is what matters.

o7

Will now depart, gentlemen.

Returning at the usual time, doc.

shadilay.

>>8116

oh that's right

tx for reminding me, will come a bit early

and help out

g'nite

>>7581

>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.

>>8139 u till here? i'm working on dough revision right now - streamlining

>>8139

===

Dough revisions are below:

page 1 not changed

page 2 and 3 cleaned up,

will look about like this.

• any thoughts?

===

IF YOU MAKE ANY CHANGES to the step-by-step instructions, can you post them later this week here so i can update for page 1?

This will be for the version you'll actually use for teaching, so i can update. I'll plan on posting it 10-15 minutes before next class – then will ask anons to click on all the mp4's as soon as they arrive.

But if you come earlier and want to make posts, you'll have the link.

Live Baking Seminar

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

We in here

Welcome To Q Research General

We hold these truths to be self-evident: that all men are created equal; that they are endowed by their Creator with certain unalienable rights; that among these are life, liberty, and the pursuit of happiness.

We are researchers who deal in open-source information, reasoned argument, and dank memes. We do battle in the sphere of ideas and ideas only. We neither need nor condone the use of force in our work here.

VINCIT OMNIA VERITAS

SEMPER FIDELIS

WWG1WGA

||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||

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 http://archive.vn/8v5Vm, #2 http://archive.is/DDGZr , #3 http://archive.is/CRZz0, #4 http://archive.is/vYNT2, #5 http://archive.vn/lXDbZ

(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

>>7594 PREPARATION

>>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

Intro to Baking & Glossary of Baking Terms

TBD

FAQ

TBD based on the Q & A on this page and the "tips, tricks & traps" on the next.

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 (sniping)? >>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 How to deal with "server too long" message? >>6423

>>6672 How do I put my text editor notables in pastebin? >>6673

>>6432 How to tell what is notable and what is not? >>6432, >>6434, >>6436, >>6450, >>6466

>>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 How much practice do I need? >>6550, >>6559

>>6570 How do you format a Q post? >>6573, >>6588, >>6597, >>6598

>>6630 How great is the need for bakers? >>6635

>>6693 What are the ////BREAK \\ in the pastebin [page breaks]? >>6694

>>6732 Do notables go directly in the dough/pastebin file or in a separate Notable file? >>6691, >>6732

>>6833 How to bake: Index vs Catalog? >>6834, >>6839

>>6779 What shifts need bakers? >>6781, >>6802, >>6806, >>6811, >>6822 [rt 6802], >>6824,

>>6845 Feedback on a new bake rt >>6842

———— Class #3 (2/27/20)

>>6908 How do you 'grab the dough'? 10 steps: >>6910, >>6924, >>6928, >>6949, >>6955, >>7042, >>7045, >>7049, >>7055, >>7070

>>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 account? [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, >>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)

>>7735 What about sniping? >>7739, >>7752

>>7779 How can you tell a real baker from a shill baker? >>7781, >>7790, >>7803, >>7807, >>7821, >>7861

>>7833 How do i know which baker is baking? >>7838, >>7849, >>7851, >>7866, >>7884, >>7885, >>7906

>>7830 How do bakers delete posts? [they don't] >>7834, >>7837, >>7839, >>7842

>>7853 Should I get a pastebin account? >>7870, >>7875

>>8003 What is the "flood detected" message when baking? >>8011, >>8016

>>8024 Does baker include only anon noms in notables? >>8029

Baker Tips, Tricks & Traps

———— Class #1 (2/13/20)

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

———— Class #2 (2/20/20)

>>6431 What is "pastebin"?

>>6449 Shill tactic of omitting date–why dates matter,other advice on notabling >>6477

>>6480 Even the worst mistakes are fixable

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

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

>>6658, >>6656 Use Control-F (F3) to search within each bread

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

>>6676 Never feel dumb

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

>>6683, >>6687 Cloning the dough in case pastebin.com goes down

>>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, >>7072 Baking Steps 1 - 9 (slides only)

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

>>7019, >>7027, >>7030, >>7069 Bakers never panic, never tap

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

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

>>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 "Post a Reply" >>7212, >>7220

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

>>7216 Laptop is fine for baking

>>7224 The two parts of baking: actual baking & note-taking

>>7252 Funny meme: baker's perspective on baking

>>7287, >>7294 Dough posts with breaks marked /////BREAK\\\

>>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": How to reduce baking stress

>>7731 Pastebin.com works with Mac OS

>>7642 What text editor is best for a Mac? >>7643, >>7651, >>7729

>>7768 Bakers need detachment >>7770, >>7773

>>7780 Plz don't edit another baker's notables >>7780, >>7784,>>7798, >>7804, >>7809, >>7811, >>7815, >>7817

>>7896, >>7898 Bakers don't want to be ID'd by number

>>8039 Baker's school attracting shills–must be over the target

>>8139 Q Bakes: when to bake & late-minute Q posts

Other Baking Resources

Baker's Grab Bag

Baker's Tools App (Version 0.7.1): >>6646,>>6650, >>6652, >>6654, >>6656

10 steps to baking (slides only, Class #3): >>6910, >>6924, >>6928, >>6949, >>6955, >>7042, >>7045, >>7049, >>7055, >>7070

Old baking video: >>7076 (shows how to consolidate breads under "Previously Collected Notables")

Try Atom as a text editor for Macs: >>6925, >>6934

How to post off-bred links: >>6525

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!)

dough:

https://pastebin.com/mSHTSWZN

>>8145

will take out the extra space in "Class 3" for final dough, kek.

just posted this in QR

have noticed new or rusty bakers bakin' lately

big shout out to all of them, they deserve it

this class is making a difference

God bless the baking crew

new and old.

o7

repost with notes

Baking Tip #9: Respect the contributions of all

In this scenario, there were two bakers and a note-taker contributing to the same bread. Very common on graveyard shifts, which often last 3-5 hours.

One of the strongest conventions among bakers is to leave the notes of other baker's alone (not true for note-takers, because experience and quality vary). So if two bakers share a bred, each baker's notes are independent. Also, if a note-taker makes a solid contribution, many bakers recognize this contribution in some way.

In this situation, Baker 1 did notes for half the bake, then ghosted, marking "ghost bake" at the end. Note-taker collected notes for next baker, turning them over to Baker 2, who signed in later.

Baker 1 dropped in later momentarily and noticed that his notes were now combined with others and not kept separate. (Later, realized they were also edited, kek.) He requested that Baker 2 restore the notes to their original form. But it did not work out that way – see cap.

NB, when Baker 2 requested handoff, Baker 1 neutrally took the bake. He made some dough corrections and restored his own notes but wo/changing subsequent notes, other than to include note-taker as a contributor.*

*Note: one of the objections Baker 2 had to including "baker change" in the notables is that it causes problems for aggregators like wearethene.ws. However that turns out not to be a problem; see this from wearethene.ws thread on /comms/: >>7982

Baker Tip #10: Make sure to grab the whole page

Important to CHECK that each dough page is copied in full. It is very easy to cut of either the top or bottom of a page. Always check before posting.

Eight tips for notables

just my 2 cents worth, opinions may vary

GENERALLY

1. Maintain a separate Notepad++ file for notables (don't insert directly in the pastebin file).

Enables you to note missing sauce, put in "iffy" notes at the end (waiting for a nom), etc.

1. Post about four times during the bread, (early, middle, last call, final).

Don't stick anything iffy in at the last moment, make sure anons can vet it first.

1. Make notables easy to find with RED TEXT and bold'''.

Especially important if you may have to ghost–next baker needs heavy formatting to locate important info like notes.

1. Link notes to dough post if you have to ghost.

Same reason as above.

DECIDING WHAT TO NOTABLE

1. Look for anon noms, they are usually notable.

Usually" because shills nom too. So do trolls, for fun. If not sure, either ask for a 2nd nom or say what's missing (often a description).

1. Look for special reports: planefags, boatfags, Resignations in the News, etc.

Anons seldom nom these, except for RA's stuff if they don't see it in Notes.

1. For noms wo/a description, ask for one.

These are usually anon diagrams, analyses & Q proofs. Baker has no time to read, usually relies on anons to say whether notable. But still needs a description if he can figure one out in about 15 seconds.

1. If there is too much news & bred is fast…

…focus mainly on nommed posts, breaking news (if verified), news re Q concerns (CP, etc.).

1. Check qresear.ch to see what has already been notabled.

During slow breads, this is easy; during fast breads, you may not be able. But anons will let you know!

1. Try to thank anons who go above and beyond…

…by including descriptions/titles with noms, looking up sauce for baker, etc. Don't be afraid to talk to anons or ask for feedback.

1. During Q breds, notables are low priority. As soon as you know, search on "Q !!" to find posts, get to the bottom of the bread, and bake really early.

Keep your eye open for baker caps and fully-formatted Q posts w/caps.

>>8175 corrected/revised

Ten tips for notables

from just one baker, opinions may vary.

GENERALLY

1. Maintain a separate Notepad++ file for notables (don't insert directly in the pastebin file).

Enables you to note missing sauce, put in "iffy" notes at the end (waiting for a nom), etc.

1. Post about four times during the bread, (early, middle, last call, final).

Don't stick anything iffy in at the last moment, make sure anons can vet it first.

1. Make notables easy to find with RED TEXT and BOLD.

Especially important if you may have to ghost–next baker needs heavy formatting to locate important info like notes.

1. Link notes to dough post if you have to ghost.

Same reason as above.

DECIDING WHAT TO NOTABLE

1. Look for anon noms, they are usually notable.

"Usually" because shills nom too. So do trolls, for fun. If not sure, either ask for a 2nd nom or say what's missing (often a description).''

1. Look for special reports: planefags, boatfags, Resignations in the News, etc.

Anons seldom nom these, except for RA's stuff if they don't see it in Notes.

1. For noms wo/a description, ask for one.

These are usually anon diagrams, analyses & Q proofs. Hard to evaluate much less write a description. It's the responsibility of the poster or nom-mer to provide one.

1. If there is too much news & bred is fast…

…focus mainly on nommed posts, breaking news (if verified), news re Q concerns (CP, etc.).

1. '''Check for two things: dates and whether it's been notabled (qresear.ch).

Easy during slow breads, hard during fast ones. Dates take priority. But if you forget, anons or shills will always let you know.

1. Try to thank anons who go above and beyond…

…by including descriptions/titles with noms, looking up sauce for baker, etc. Don't be afraid to talk to anons or ask for feedback.

1. During Q breds, notables are low priority. As soon as you know, search on "Q !!" to find posts, get to the bottom of the bread, and bake really early.

Keep your eye open for baker caps and fully-formatted Q posts w/caps.

>>8176 last time, i hope!!

Ten tips for notables

from just one baker, opinions may vary.

GENERALLY

1. Maintain a separate Notepad++ file for notables (don't insert directly in the pastebin file).

Enables you to note missing sauce, put in "iffy" notes at the end (waiting for a nom), etc.

1. Post about four times during the bread, (early, middle, last call, final).

Don't stick anything iffy in at the last moment, make sure anons can vet it first.

1. Make notables easy to find with RED TEXT and BOLD.

Especially important if you may have to ghost–next baker needs heavy formatting to locate important info like notes.

1. Link notes to dough post if you have to ghost.

Same reason as above.

DECIDING WHAT TO NOTABLE

1. Look for anon noms, they are usually notable.

"Usually" because shills nom too. So do trolls, for fun. If not sure, either ask for a 2nd nom or say what's missing (often a description).''

1. Look for special reports: planefags, boatfags, Resignations in the News, etc.

Anons seldom nom these, except for RA's stuff if they don't see it in Notes.

1. For noms wo/a description, ask for one.

These are usually anon diagrams, analyses & Q proofs. Hard to evaluate much less write a description. It's the responsibility of the poster or nom-mer to provide one.

1. If there is too much news & bred is fast…

…focus mainly on nommed posts, breaking news (if verified), news re Q concerns (CP, etc.).

1. '''Check for two things: dates and whether it's been notabled (qresear.ch).

Easy during slow breads, hard during fast ones. Dates take priority. But if you forget, anons or shills will always let you know.

1. Try to thank anons who go above and beyond…

…by including descriptions/titles with noms, looking up sauce for baker, etc. Don't be afraid to talk to anons or ask for feedback.

1. During Q breds, notables are low priority. As soon as you know, search on "Q !!" to find posts, get to the bottom of the bread, and bake really early.

Keep your eye open for baker caps and fully-formatted Q posts w/caps.

>>8177

close enough….

>>8179

blessings, anon. how's it going?

>>8182

are you gonna bake?

Have any questions?

>>8185

page 1 looks good.

like jim's cinnamon rolls?

haven't "baked along with Jim" yet.

>>8195

>>8195

you mean a colon? as in

dough:

no biggie

if you're going to that level, you need a space in the title, too – but that's really picky.

Bake looks great, really.

Fresh bred link, too.

>>8188

yes i saw Jim's vid–or at least the link to it. Watched the cookie demo but not the cinnamon rollout.

>>8187

Good time for red-pilling, just takes being kind of casual and patient. my frens call up supposedly to talk about something else, but what they want is reassurance. Calm. People will follow that.

>>8199

actually you don't need anything, just this:

Q Research General #10814: Jim Watkins MAKES a Cinnamon Roll Edition

This would be ok too:

Q Research General #10814: Is Jim Watkins Starting a Bakery? Edition

Or for emphasis:

Q Research General #10814: Jim Watkins Says, No Baking Today! Edition

>>8201

baker on qr is tapping right now. it's around @500. this is my usual shift but i'm not taking it because i feel lousy.

but will probably do the bake, just to help out.

why don't you do the bake alongside? in real time? try to get the timing.

now if you want more, you could do the actual bake.

OR

next bred, take the handoff-just for practice–and do notables for say 100 posts and then ghost the bred. I can be there to help show you.

At any rate, i'm going to go over to qresearch and pick up notes but won't pick up the bake yet. if you want it, pick it up. otherwise, i will in a little bit.

or just shadow bake with me.

>>8203

ok, i just claimed the bake

see capp

if you get this in time, come over and shadow bake, check in at start of next bread at the dough

if you want

i will stay around a little bit before ghosting

you can try practicing that too

handoffs, ghosting – let me know,

it's mellow on graveyard

o7

back to qr now….

>>8205

no worries, just an invitation

not trying to give you a heart attack

i bake every night at this time

come check in around 2am ET and i do handoff for previous baker

you can shadow bake then when you are ready

just check in and i'll know it's you

or you can namefag

no problem

>>8206

*when you're ready, kek

gotta go.

>>8208

thx, just posting @600, i'm back and forth.

see how nice and slow it is?

could never do this earlier.

Ah, so you are Bunker baker!

great.

here's the notes i just posted.

see the baker change?

just posted in real time:

#10814 @650

>>8446999 Raley’s, Safeway each ‘mass hiring’ in California amid coronavirus crisis

>>8446996 Four Members of Kingston Family, including the CEO and CFO of Washakie Renewable Energy, Previously Pleaded Guilty

>>8446946 Q images montage (still cool despite sucky headlines)

>>8446942 US Space Force operating their first new offensive weapon system

>>8446862 Central Banking is Socialism

>>8446840 Execs At Over 20 Companies Agree To Forfeit, Freeze, Or Cut Salaries Or Bonuses Amid Virus Fallout

baker change

>>8446406, >>8446448, >>8446558 Boatfag updates

>>8446380 MOAR HUBER DIGGS

>>8446586 Follow the pen- EpiPen/Celebrities With Peanut Allergies

>>8446651, >>8446695, Kingston BioDiesel Tax Credit fraud

>>8446671, >>8446698, >>8446698 Adrenochrome -> Ferritin and Iron (Fe2)/ Operation COVFEFE?

>>8446730 Google flood, The storm is upon us

LAST CALL

>>8213

i don't mean you are the one who just baked the latest bred on qrb – but the one i've been talking with there?

real time baking….

>>8218

don't worry, be happy

we're all in the same boat

nobody cares…

back to baking

Baked kind of early, bred is at 700 now, slowed down. will list final notables in a coupla minutes, then added to new thread.

just drops pages 2,3,4

time for the dough now

last bits….

>>8225

you can actually get a rough idea of the timing for graveyard bake.

comfy bake.

very nice for new bakers.

very nice for old bakers under the weather, too.

but i just ghosted, as you can see.

told anons i would just do the bake, and then ghost.

>>8227

they don't need to fill the old bred, it's done.

you mean to take notes for new baker?

i don't usually ask

they know

their choice

graveyard is when a lot of people want to relax and shitpost

can get very shilly sometimes

but more focused now

with corona, there's new news all the time

so best of both worlds for a baker:

lots of news but fairly slow

>>8228

sounds like i'm 'happy' about corona

no

but when bakering, i'm just looking at the bread as a flow of incoming information

'good' breads are those where there's good info, good substantive posts w/sauce

that is the case now

>>8229

>needed 30 posts

earlier but when i posted the fresh bread link, it was already around 735, that's an easy fill.

I'm going now, time for a break

but keep practicing

for me, it was impossible to remember stuff at times

would go blank, complete "brain freeze"

with practice, it gradually comes together

but never gets perfect:

in this bake, there is no link for the 10814 bread because i accidentally baked notables before posting the last notables like.

But it's there in the dough, because i caught it before uploading to pastebin.com.

Perfection not possible–just go for "good enough"!

Nite baker-anon, see you soon.

>>8231

yes, it's about the breds. but i like you sometimes write things i would change a little. doesn't read the way i thought it would.

Going now, g'nite and Godspeed.

o7

New baker was invited to try a live bake. He declined but i took the bake instead & posted each step here on /comms/:

LIVE example of a picking up a mid-bread bake

Baker picked up a ghosted late night bake on /qresearch/:

>>8203 previous baker ghosts

>>8204 new baker in the kitchen

>>8211 notables @600

>>8215 notables @650 [was also a final in bred @720]

>>8219 baking in progress (create a thread - page 1)

>>8223 posting pages 2, 3, 4

>>8224 last bits (dough post & fresh bread post)

Complex notables need to state a main point

On /qr/ an anon was pushing hard for a notable that hadn't gotten previously picked up. When i looked at it, i knew why: long, detailed and defuse–and with no summary or title. see CAPP.

got a very good response to that post, not just from the baker but from the poster and also an old fag offering support. It's hard to get some anons to post stuff in a way that helps bakers but when they really understand the problem, it's easier.

>>8251

this is a good thing to talk about in a notables class.

>>8252

agree that bakers do not change other baker's notables

BUT

there are rare exceptions (for me), one of which is when anons find that a previous notable is factually wrong or or make strong objections on other reasonable grounds. That is my opinion, anyway, but it up for discussion. I guess i would take that position because in the end, these are the anons' notables. Only would do this if i understood their reasoning and saw the point (not if pressured by shills–which is a different situation).

Another possibility is to add anon's objections to the notable but i have not done that so far.

• baker

>>8249

Re baker meta thread:

that was me who responded (gyb).

I like the idea of everyone hanging out in the class threads. Here's why:

The class thread from the previous week is sort of like a community square, where bakers can talk and do – but at the same time, anons come along and ask questions or if someone can check their work. Or talk about what seems hard about baking. Gives them a 'feel' for whether this is something for them.

I was here working on some class materials a coupla nights ago. Posted them here so bakers could see them, but then a student baker came along and i ended up posting a bake in real time, so he could see the timing (nice and slow at night).

You know how when you work at the kitchen table, and it's in the middle of everything–so your kid comes along and you help him with some homework. And later, your partner comes home from work and you have a beer. But in between you work? That's how this thread is.

I like talking with other bakers but especially like to talk here, around the "kitchen table." I liked the previous baker id thread, too, but ended up being the only one posted on it after a while.