Live Baking Seminar

03/19/2020

We in here

Welcome To Q Research Utility Kitchen Live Baking Classroom Thread #6

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 the bakers who provide the breads for those anons who post Qresearch's open-sourced information, reasoned argument, and dank memes. We do battle in the sphere of baking ideas and baking 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]

Tips, Comments & Baker Tales

———— 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!)

current dough

https://pastebin.com/BN7t5U7x

Thanx to the baker who posted the dough for our class today. Here's some additional info added since the last dough:

Q & A

---- 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

Tips, Comments & Baker's Tales

---- 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 Text editor for a Mac: Atom >>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 school is 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

* Try Atom as a text editor for Macs: >>6925, >>6934, >>7055, >>7070

* Quik Pic bake instructions >>7549

* Original baking video: >>7076 (how to make room for new notables)

Dealing with Notables:

* Ten Baker Tips for Notables >>8177

* Asking anons to state the main point >>8237

'''* Anon tips for better notables: >>>/qrb/41937, https://pastebin.com/yq7wQyvn

LIVE example of a picking up a mid-bread bake

Baker picked up a ghosted late night bake & posted it for new baker:

>>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)

Dough mockup in /qrb/: https://8kun.top/qrb/res/41939.html#41942

''this dough will change as we collect new resources & refine what's here''

NEW ADDITIONS WELCOME

updated dough:

https://pastebin.com/AmxDWhVe

Old School Baker present.

>>8279

happy to be of assistance

>>8281

If I ever want to take a bread, I may namefag as OSBaker since I don't have any other way to identify myself.

>>8280

you didn't like my variations on the theme?

>Welcome To Q Research Utility Kitchen Live Baking Classroom Thread #6

>We are the bakers who provide the breads for those anons who post Qresearch's open-sourced information, reasoned argument, and dank memes. We do battle in the sphere of baking ideas and baking ideas only. We neither need nor condone the use of force in our work here.

>>8283

Nice to have you on board, baker.

I have a question, maybe you know:

who developed the Intro to Q Research?

there are links that need upgrading:>>>/qrb/41921

sent this to 8bit but i don't think he has access to the file, which is on the same level at Calalog or Index.

>>8284

It's not that, it's that I already had a dough and just saw your innovations. Did not yet update it.

Dough is very elastic right now, have been making a lot of changes in the last couple of days.

>>8285

sorry, live link: >>>/qrb/41921

>>8285

Good question. The current owner of /qresearch/ had a lot to do with the bread format as well as 8bit. I was there at the time and saw it habbening.

As an aside, I now realize that someone may namefag as myself and take the bread, assuming my identity. Ignore my namefagging post.

>>8286

here, makes it easier to have a conversation.

>>8288

Fastjack didn't write the intro but i'm wondering if he's the only one with access to the intro file. I can write html but where would one find the file?

It's graveyard baker

geez, not very good at namefagging am i?

>>8290

It's in every bread, Anon. Fastjack my not have written it, but he's cool with it. If you want to find it, look at the Dough for any bread that is posted.

>>8285

>who developed the Intro to Q Research?

it developed over the first few months

here's a blast from the past

Q Research General #758: Saturday Shake-Up Edition

Where we go one we go ALL!

NO DEALS!

We work for you.

We listen to you.

You pushed the IBOR and immediately POTUS began to comment/take action re: social media.

PLAY THE GAME WITH US.

Q

>———————————————————-

Q's Tripcode: !UW.yye1fxo

Q's Latest Posts

Saturday 3.10.18

>>613352 rt >>613295 We appreciate all of the prayers.

>>613229 rt >>613193 We are saving Israel for last.

>>613164 rt >>613143 Interesting, isn’t it?

>>613129 rt >>613114 (es = eric schmidt)

>>613117 rt >>613103 (spy on one another's citizens)

>>613082 rt >>613049 Five Eyes is VERY important.

>>612963 rt >>612955 March MADNESS.

>>612957 Do not focus on the call details.

>>612870 rt >>612799 Review Congressional investigation.

>>612782 rt >>612722 Which conversation leaked?

>>612728 rt >>612723 11:11

>>612722 Re_read re: Australia.

>>8286

I understand about the elasticity of the dough

>>8292

yes i know the intro is in every bread. the links are bad, need revising.

>>8294

Bake and fix them. Post them in the Dough.

Bad links

>>8295

>>8296

the links are part of these titles, need to be done in html.

>>8288

that's why tripcodes work here

and

why many bakers have a pastebin account to sign their dough with

>>8296

I don't know where you're getting those links, but they're not in the Dough. I can go to any bread and not see those links. We bake on /qreasearch/ and nowhere else. Perhaps, this is in a different place that /qresearch/?

>>8299

/qresearch/

I messed up with my first mention.

https://pastebin.com/yq7wQyvn

Eight tips for better notable posts

1. Remember journalism's five "W"s: Who, What, When, Where, Why/hoW.

These are reporting basics. For us, DATES are critical; always include.

2. "Use your words" (not just images) for Q proofs, etc.

If you can't describe it, how is baker supposed to?

Text is important. People searching for your info in qresear.ch can only search on text.

3. Use RED TEXT & bold to call out notables.

This REALLY helps bakers locate notables & avoid eye strain.

Always spell out the word 'notable'. This is critical to help the anons who use the Bakertools javascript; they can just navigate right through the notables IF the word is spelled correctly.

4. Include article and video TITLES, not just links.

Sauce on vids is usually sparse; try to include a date plus a short abstract.

5. For tweets, copypasta the text too, so the info gets into qresear.ch

Qresear.ch is a great resource, but it's 100% text.

6. DATES, DATES, DATES.

Shills post old but jazzy news on purpose, then say 'clown baker' if notabled. Defeat this with dates.

7. If post is part of an ongoing dig, say the DIG name so it's gets notabled.

Don't assume the baker knows. An individual baker is not here 24/7 and they may not know.

8. Only got JPEGS on your Apple phone? Then use text instead (links, title, date).

9. Go to step 1. Wash, rinse, repeat!

——————–

NOTABLES HOW TO

FORMATTING POSTS

Not my list reposting from /qrb/ conversation.

Definitely needs expounded on to come up with a good meme/pastebin.

>>8299

no, it's part of 8kun. look at the address.

I will figure it out, the problem is gaining access. My problem is not wanting to approach fastjack about it, we have history.

>>8301

>>8301

well, it's mine. It's also in the class dough.

'''This version is intended for ANONS"'

Shows them how to help bakers.

Here's the version intended for BAKERS:

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.

>>8302

Give me a real link so I may investigate.

That said, FastJack made a mistake by removing notables. He has, since, rectified it.

>>8303

This is also in the updated dough, thank you.

>>8274

Hey GYB, hey everyone.

Thanks a million for setting up, gyb.

>>8281

Good to see you back, OSB. Thanks for coming. Cool name.

>>8305

Understood. Not the place to explain but there is more.

>>8307

Another baker set up, maybe Rusty?

>>8307

Glad you are here, I don't have your vids yet.

Any way to get them other than me just screenshotting in real time?

>>8309

Ah okay, cool. Yes, maybe Rusty.

Thanks to whoever set the class up.

>>8310

Think the easiest way to get them is to d/l them.

>>8310

sorry, not up on d/l lingo

>>8312

direct link?

download?

if download, how to do that?

>>8304

>>8306

o7

Just adding some data while digging for what I recall was an old post someone made back in 2018 that went into more of the structure/formatting.

Introduction

It was similar to what you would see for school paper/tech support article.

Subject

How to make a notable post

Title

THIS Post is hot

SAUCE

https://8kun.top/

Body

No shitposting here

kek.jpg

>>8314

If you open them, right click, and 'save file'.

That should work.

>>8315

Nice–as a baker, i'd be happy to get anything akin to a title, subject, or introduction for an anon analysis.

How many NOTABLED but rambling analyses have bakers had to deal with during a fast bred?

I finally started just telling anons just to STATE THE MAIN POINT at the top – see >>8237

If they cannot do that, then I cannot notable.

>>8316

will do, ha-ha, should know. but the fact that i don't and feel a little foolish is a good reminder that "there's always something."

since it's notables focus and someone had to start doing that to fill the gaps….

present

>>8315

>>8317

Thia is important.

>>8319

hey Muh Collector

glad you are here, you guise are a lifesaver

>>8319

do you have any special questions or concerns?

==Let's Start Class!=

Thanks for coming everyone. Make your self comfortable.

Today the class on 'Notables, Timing, Tips and Traps'.

Is everyone fine with that, or would you like to cover anything else?

If you'd like to try baking, which we covered last week, we can help you there as well. Just let us know what you'd like to do.

Questions as always are welcome, nothing is too stupid to ask.

Bakers, thanks for coming, feel free to help out answering questions of giving tips / advice. We all have varying answers, and it's good for new/oldschool bakers to hear a wide range.

>>8319

Good to see you, collector. You guys are rock stars. Thanks for coming.

>>8320

Yes.

Many anons do not format stuff.

Some at least think it's "unseemly" (like name-fagging or something)

And then bakers miss it:

>>584743 World comes to an end

notable

>>8323

In the post above you can see that even seasoned bakers make mistakes all the time, that one being

=Red Text Fail==

kek

>>8323

sounds good

>>8326

>>8322

no just here to help if needed. adding that since these classes started the time I spend doing that has dropped way off. Think I've done it twice in a week. All thanks to you fren.

>>8324

ty anon appreciate that.

>>8329

do you mean there are more bakers now?

>>8285

Yeah. Don't try to change anything, ever.

It's not been a great experience. But the bread still gets done.

Notables

I thought today we could have a discussion about notables, and our varying views on them.

How's that?

We can start by talking a look at this graphic, and starting our discussion on that. It's possible that you have varying opinions on notables and that's fine, we all do.

Okay.. let's go.

Be vocal, ask questions, tell us how we can best help you.

>>8331

no changes needed, just link updates

>>8323

Fraidycat here again. Will get it right soon.

>>8285

I recall that it was a group effort, with input from everyone in the general threads, over a week or so.

It was very much a group thing.

>>8332

it's good to talk about different views among bakers

also–to talk about the expectations of anons

>>8330

yes I think so. moar come in and do one then go. But that's how it gets built. i would guess these have added 2-3 moar. But don't quote me. Sometimes I get confused as to who it who naow but that's my problem. I know the old crew pretty good.

>>8334

Heyy.. good to see you Fraidiycat, thanks for coming back. Just let us know what you'd like to do this class.

We're covering notes, but can help you with wahtever you like. Just say.

>>8323

Feel like I'm jumping in the middle of a semester here. Should I read the past classes first or

just jump in and then catch up?

>>8334

hi fraidy

you want to focus on notables, do a bake or both?

(can always bake after notables discussion, we'll be around)

>>8337

Wow… that's awesome news.

>>8332

Anon kids you not, sir comms, but anon started notable summaries one January 2018 morning.

Many moments of happiness here, but notables lasting is a big one.

>>8340

Can practice a bake on my own. It's just timing, and I have distractions. Still might not be my thing but want to try.

>>8337

we still have shortages, for sure

there are a number of "spot" bakers

but tbh the best situation is to have daily (or at least regular) bakers, enough to cover when people are sick or have IRL

>>8281

late for class

>>8339

Thats not a problem at all anon.

We did the baking practical class last week, and doing 'Notables, Timing, Tips and Traps' this week.

However if you'd like to bake, let us know and we'll point you in the direction of the material, and we're here if / when you need any help.

How's that?

Can everyone namefag, just for this class?

It makes it easier to track. If you don't want to it's cool.

If you want to, just put your class name in the Name field. Thank you…

>>8339

no, no need.

What would you like to learn?

>>8344

Maybe offer the time slots still in most need?

>>8342

You did an incredible service there, baker.

o7

>>8345

2 demerits.

So I'm just going to explain how I personally look for what is "notable". May not how other bakers do it but it's all basically the same.

1. First of all, it's important to know what "notables" are. "Notables" are the important or note-worthy posts in each bread. They're compiled and posted at the top of each bread so that anons can catch up on what they might've missed, possibly find something they can dig into or that helps their dig, and spread them to people who need to know. Q wants anons and /qresearch/ to spread information around the MSM and directly to the public as a part of the information war and notables are a great way to compile good posts, news, research, etc so they can be spread.

Also, they can be found on the notables aggregator wearethene.ws for easy viewing and spreading (that's what I do to catch up personally). The site was designed and made for this purpose and scraps notables and edits to the notables posts of the dough and presents it so it's easy to read, find, and spread. I think I saw the maintainer say there's a search function coming, but not sure.

1. What IS notable? That's the hard part. After baking for a while I just instinctively can find notables. It used to be only or mostly nominated posts were added, but since the breads have gotten faster and faster and anons nominate thing less and less, bakers will add things that may have been missed but are still important.

imo, notables are news articles that are current and/or relevant, original content like graphics or digs' that aren't fake and gay, theories and discussions that aren't fake and gay, and other posts that contain informative content that are important.

1. Anons like to have a say in what is or is not notable. What I usually do is add something if it's been nominated once, then only take it out if more than two anons disagree (refutes the nomination) or it's proven fake. If I add something without a nomination because I think it's been missed, I'll take it out if only one anon doesn't want it. I try and be as fair as possible. I also personally, which I think all bakers do too like most of this, is update 3 times per bread and ASK anons to let me know if something is missed or should be removed. Anons attack bakers for missing something many times, and if YOU as the baker ASK them to let you know, and they don't, there's not much you can do.

1. On the ordering, it can basically go from top to bottom or bottom to top based on the post number. I personally go from top to bottom because it reads like the bread (as if you were reading only the notable posts from the start to end of each bread). That doesn't really matter though.

1. On notable buns, this is a standard and all bakers do it. You post the final bun containing all the posts for a bread you're adding to the dough and post it with just the bread #'s heading at the top. Then you put that as the last line of the list of notables for the bread that will go into the dough. Previously Collected Notables are used to keep a record of past notable buns and when the 2nd post of the dough (the notables post) gets too long, you delete the last list of notables that appears and put that list's notable bun in the Previously Collected Notables.

Probably missing things, but that's a stream of consciousness about notables, kek. I'll add thoughts as we go and can answer questions too.

>>8349

Never baked. Summaries were the thing. Recall some anon saying, "can we do this every bread?"

Very fond of co-baking. One baker. One note taker, but former Board Owner shot that like a Coors Light can when there were no turkeys.

>>8351

thanks much. just added to the "baker's grab bag" in the dough

>>8332

CLASS

So let's look at the tips.

• I think the biggest reason for having Notables is so that anons can catch up immediately.

• Then I think it's so that anons can take the diggs and add to them.

• Then we have anons who take the notables and share outside.

Those are just my ideas.

What do you all think?

>>8351

Excuse typos. Just kept typing.

Also wanted to emphasize adding original content. That's the cool shit that can be spread, notable articles and news are good to add too, but the autistic OC is the amazing shit that people really love to see.

>>8298

I have a pastebin account somewhere.

I baked one bread. a long while ago.

Been on 2 years plus by now.

I want to learn it all, so whatever u guize are teaching is fine with me. I just want to make sure I do it right…and why am I not seeing ur replies to me in here?

>>8320

>This is important

Very. Do trip parenthesis still work?

This is the most recent I have for formatting.

IMG1

>>8317

>Nice–as a baker, i'd be happy to get anything akin to a title, subject, or introduction

Maybe should expand it as a how to help the baker and be a gold star anon (they need those Pavlovian feelz sometimes)

ex. I always try to help relevant posts by getting the sauce, bolding the subject, etc etc

…

It is like herding cats.

Thinking if there was a good inforgraphic/meme that emphasized the key points clearly maybe help some.

Of course having managed techs and written tech support articles my expectations aren't super high.

IMG2

example from today

>>8309

>>8311

ya

>>8344

yes it seems to ebb and flow with the drops too. i have the time and spend many hours here every day but understand that many cannot. So I found that role, the notes and hopefully do a good job. I think a few of the newish , after 2018 started by doing the notes first-which is highly rec'd. Get good at that and the rest is cut and paste. I also have a speed advantage over many and oldfags around in summer 2018 will know why that is.

>>8354

Lately notables are anything that's not discussion or shitposting.

Would like to see notables only one per bread, (so if there are three sets of notables, no repeats) but realize that bakers change and it's fast right now.

>>8343

In that case, maybe bake as many breads as you can here, you'll get into a rhythm and the steps will stick.

We're here for you for anything at all.

>>8355

what is "OC"

?

Sorry I'm slow but once I learn I'm very good

>>8352

Kek

I really enjoyed co-baking and think it could have been really positive.

>>8352

I remember–the infamous "baker's assist" scenario. I started as an "assist" and liked the idea. That's why we call that "note-taking" or "note collecting" now.

>>8332

>>8354

Have always thought that's a good graphic.

And agreed.

>>8353

Thanks, will be discussing things too, but wanted to get all that out in one post.

>>8363

Original Content. Like an anon's theory, dig, graphic, discussion, and things like that. I always love to add that kind of stuff because it's unique and a product of /qresearch/.

>>8362

Options. Forced anonymity. Make sure it's not checked.

>>8354

Notables is what makes it a neo-news site.

It's a new form for "news"

With some DIY participation by the reader.

"Notables are not endorsements"

? Reader has to stay alert and sift?

>>8357

>why am I not seeing ur replies to me in here?

Do you have a name filter?

>>8364

Then maybe we can do it again?

>>8363

Kek I dunno wut it means either

>>8369

Well I got that response so yes??? Kek

>>8361

Yes, I'd like that as well.

Seems that some anons aren't great at checking notes.

Bakers as well, we're so short staffed atm, I know I don't always have time to check notables as I always did before.

If we could get more bakers, and we were all less pushed, we could encourage anons to check notables, and bakers would have time to.

It's something to work back torwards.

Well if someones good with the cut and paste, anon can not collect.

On here hours and hours a day.

Almost always know the habbenings.

>>8370

Why not. Seems we're moving towards it again with bakers and note collectors.

>>8368

For those who haven't seen the notables aggregator and what it makes notables posts look like. I legit use it to catch up on what I missed in the mornings/afternoons and just to read, kek.

>>8372

Well you have a name so if you did have a name filter you wouldn't see yourself. Not sure.

>>8375

Deal. Glad anon showed up.

>>8354

agree: catch up, diggs, share w/normies

But diggs get deeper as they go on, anons sometimes have to remember to tell baker which digg they are discussing and maybe give a summary of work to date so BAKER can catch up (baker cannot track all the diggs)

>>8323

imo it´s most important for bakers to actually check sauce.

that is why there is a baker and notables baked, to make sure they are actually legit.

in last few days there was disinfo baked a couple of times.

question: how can you assure to not spread disinfo?

>>8376

Ok

this is good, I like the new intro and all the notes and tips

>>8370

>>8375

A baker should be able to do it without the help, but the help isn't a bad thing.

>>8379

Fuck forgot about that part.

>>8351

1. IF YOU HAVE TIME, CHECK THE SAUCE YOURSELF. And if there's a post that needs sauce and no one is posting it, I sometimes post the sauce and use it in my notable bun until another anon posts it.

>>8357

Hi B,

Thanks for coming.

So if you have time, stay with us in this class, and talk about notables, or, you can go to the top of the thread here and watch the videos, try out a bake.

We're here to help you.

Baking Cideos and Class

Baking Class Overview & Step-by-Step Instructions

(The list in the first post of the dough here. Open them up in a new tab and keep this one open in case you need any help).

>>8382

>A baker should be able to do it without the help, but the help isn't a bad thing.

And that's why there are so few bakers.

>>8365

yes I remember that night…you have not lived until you are trip-coded by the former BO trying to cover his own ass-and I'm not going any further with that as it's the past. Eventually he went buh bye…most likely for that stunt and a few other things

>>8360

started a year ago

and yes–it was notes first

easier for me

i think some find the reverse–ok with baking not doing notes

why?

lots of criticism (some from anons, more from shills)

>>8332

Going to have to run now but brought over what I had (above starting at >>8301, >>8303, >>8315, >>8358) FWIW

be back later hopefully still going

o7

===

I remember when that infographic was made, have it saved from way back.

>>8373

I usually go over notables very carefully and respond to them

That's why I'm too slow to bake?

I want to learn though

>>8383

Thanks so much…really appreciate u guize doing this.

Oh and if Megashill/Rainman attacks you, just ignore it. He'll attack you whether or not you give into him or not.

>>8376

Notbles aggregor went down at one point. And I never started using it again.

What is the addy again?

>>8384

Personally I think they're are few bakers because 1. anons think it's harder than it is 2. they just don't know how 3. they don't care enough to bake and 4. they don't want to

>>8391

wearethene.ws

8kun's fuckery was fucking it all up. Other sites too iirc.

>>8382

forget about?

what do you mean?

the reason for having bakers is to make sure the notables are legit.

in last few days a couple of bakers baked posts which were obviously fake, and they could have seen that very quickly when checking.

bakers should always make sure sauce is legit.

(and, i am refering to bakers baking disinfo even when anons called it disinfo and fake.)

>>8356

You don't need it anon, your own one, but it cuts down on captchas.

Sometimes that 15-30 secs you're really glad of.

>>8390

you mean the anon that posts this

>>8481187

to make sure the clowns are being made visible fo they have no effect?

why does this post trigger you so much?

do you want clowns to be blended in??

That wuz the q I had today…..how on earth do check the links, etc. when the bread is flying that fast?

>>8393

Oh heavens no. The reason for having bakers is to be certain there's a new bread.

Brownie points if a shill didn't bake it.

The baker is about the handoffs and team work.

That's why anon thinks co-baking has such potential.

>>8355

Original content can be brilliant but also tough to evaluate

Also great for shills, who create complex "proofs" that are actually nonsense

That's why i usually wait for anons to nom

Sometimes other shills nom, tho

Kek.

Asking "What's the main point?" can help in both situations

>>8393

I forgot to add something about needing to check sauce in my long post.

>>8395

>he's here

Oh fuck come on man. Leave me alone.

>>8394

I'm too f-ing slow.,

I'll need to drink to do this I think

"Thinking takes time"

Fraidycat out. New sense of direction. Thanks Sir Comms for your leadership.

>>8398

I agree with all that. I LOVE adding digs though. The well-sauced, clear, and informative digs that have a graphic with them are get and the epitome of /qresearch/'s greatness. But yes I agree it can be hard sometimes and nominations are effective.

>>8397

so you made 13 posts already and don´t know the most important job of a baker?

obviously the reason for having bakers is to make sure the info in notables is legit.

that is why bakers are supposed to check sauce.

that is also why the board owner checked bakers in the past, to kick out bakers who do a bad job or bakers that are clowns….and….current BO got rid of that.

carefull, seems like many clowns in here too!

>>8394

For me it's also fear that's keeping me back. It scares me. Since I can't remember what I'm supposed to do.

If I made a short list and copied it out, maybe that would help.

>>8358

Re good labels, titles

>It is like herding cats.

can be.

anons do not like to be told what to do.

I'm just more and more telling them politely that I need a good title or description to notable.

>>8400

The speed comes with being more comfortable with baking and just simple practice and repetition. Wasn't that fast at first but got really fast later.

>>8386

had my share of attention from them when I started that..jan 2019. It was just a whim really. the gap was there and I said "why the fuck not?". Then someone did not like the lack of control-which is why the code handoffs where never really a solution to who had it and when. But you know that story already.

One thing I try to do is get the notable title from the article itself so it puts you in the habit of always opening it up. When it's busy that cannot always be done.

>>8364

i have a question.

do you actually announce you are note collecting or just do it?

Many (really, most) do not announce.

Then baker comes at end of bred, no time.

Sees no baker, no notes.

Goes racing back to gather notes, only to find a notes list when he returns.

Note collectors seem quite reluctant to announce their presence using

red text

but i sure wish they would!

>>8382

>A baker should be able to do it without the help, but the help isn't a bad thing.

Agree

>IF YOU HAVE TIME, CHECK THE SAUCE YOURSELF

I never have time to check myself, at the time I bake usually (5 - 11pm give or take), but at a slower time I do.

Think it's good for new anons to see us asking for sauce (which I do). Many think they're helping but don't know how to, properly.

It's our job to ask (I feel), and say "This would be notable with decent sauce. Have any anon?"

Others may think differently though.

I never add w/o backup sauce -

• Breaking 911

• BNL (Breaking News Live)

• Any big news w/o backup sauce

If it's a website you don't know, ask for back up sauce.

If it's a Q related digg, I just post the dig, and think sauce isn't so important. It can be sifted through later. Diggs to me are simply logging whatever comes in (within reason - use discrection)

is this whole baker academy fake as fuck, like clowns fake other conversations, and just done to make clown bakers appear as patriots who really want to help?

is that it? will watch that a little longer…

>>8387

These are awesome resources anon.

Saved. We can use them going forward.

Thank you, and hope to catch you later.

>>8405

>>8358

>good labels, titles

If it's an article, I just make the article title the notable title. If it's a dig with a title, I just make the dig title the notable title. Then if I have to create a title I try and make is a short but descriptive as possible.

And if it's a graphic, side by side, proof, pdf, vid, etc; I add that in the title too.

>>8410

Think I'm going to filter you if you keep doing this rainman. if you want to learn, learn, if you want to virtue signal and spam your usual nonsense, go back to /qresearch/.

>>8409

Great tips and yea, I add 2 or 3 different sauces sometimes if it's needed; plus the different perspective from each sauce can be useful.

>>8385

Got plenty tripcoded myself, fren–over and over–so i understand. No fun. But that's changed now, we are in a better position to innovate, yes?

>>8408

Definitely announce.

Tag the dough post, and the baker leaving post, and say

Note Collector Taking Notes

Or whatever you want to.

The tagging of the both posts tells incoming bakers quickly that there's someone taking notes.

Red text it up anon, it's important comms.

>>8411

Plz tell me this class is legit…..I've wanted to bake since long before 8Chan went down and am only just now stepping up…

most important for bakers:

check sauce to make sure no bs or clown disinfo gets baked

and this is the responsibility of the baker, the one person that is baking the bread.

this responsibility cannot be shifted to one (or maybe in the future even more than one?) note takers.

having not takers only makes sense when there is no baker around.

when there is a baker, it´s his job to collect and check notes.

and when a baker sucks or is obviously acting as controlled opposition clown, anons/BO should make sure he is not baking anymore.

>>8415

What questions do you have about baking? Any questions specifically about notables?

>>8407

Articles are easy

It's anon articles that are hard

almost NEVER titled

Anons are shy, they step back–maybe bc of the anonymity thing (want to stay sort of invisible)

but communication requires clarity

>>8385

what does it mean to be "tripcoded?"

>>8408

I usually wait to see if a handoff habbens but always know that if one is requested or required I usually start a bun. If not needed I just discard. It's no big deal to start one and dump.

Also it's helpful to you guys, I'm sure to always tag the d'oh. I used to tie all of it together…even the buns to the OP as I had moar issues to deal with last year and was losing my place so it became easier to just tie the two notabruh drops to the d'oh and the OP. That way, in case I crashed-and it habbened often- I could pick it up at the d'oh without too much time lost.

Most of the time I tag and say

note to incoming baker, collector on it

>>8417

How do you keep up?

>>8404

Yes, a short list could be useful.

It can be overwhelming, so many steps to remember. Like learning to drive.

However, we break it down.

Learn to bake first and bake as many practice threads as you can / need to here. It becomes habit, and your mind learns the steps through practice. Like anything.

Then when you're into a rhythm with baking practice threads, collect some notes as if you were baking.

Then work on your timing. Don't overwhelm yourself, take it one thing at a time.

Here's a good slide on

BAKING TIMING

>>8416

>and when a baker sucks or is obviously acting as controlled opposition clown, anons/BO should make sure he is not baking anymore.

that is why clowns love to have note takers.

this helps clowns to be baking while officially having all the clown moves done by some notetaker.

the one who bakes, is responsible and should be held accountable for his notables.

>>8417

Right now I'm just absorbing….trying to put pieces together….just saw a post about the class having shills in it or something…just wanted to make surs

>>8417

Baking doesn't seem HARD….I just want to get it right

>>8415

Yes, it's legit.

All the bakers who bake here daily are running it and helping out.

I bake daily (have done since the start).

GYB who's here just now, is an experienced baker who also bakes a lot every day.

Rusty, who set up this board for new bakers to practice, is also here helping out and supporting. He's baked for years as well.

So yes, it's legit!

We're putting a lot of time and energy into teaching baking, to share our knowledge and to encourage new bakers, b/c we really need bakers.

>>8414

>Yes, important comms

How would you suggest we get other note collectors to do take formal responsibility?

One way, i think, is to promote them more

and to always recognize their contribution in the notes. Also for incoming baker to thank them. I've seen too many cases where note collector gathers say a dozen notables and baker just…well….takes them. Maybe because it's end of bred and he's grabbing quickly, but it's important to honor all who serve, imo.

>>8426

Thank you….and again thx to all who are giving their time!

>>8416

>when a baker sucks or is obviously acting as controlled opposition clown, anons/BO should make sure he is not baking anymore

hey, what a familiar sounding criticism!!

DO YOU BAKE, FREN?

>>8419

it means the former BO (8-bit) decided to pull out the flashy trip code-as in what boss uses -as he did not agree with a statement made about a prior incident. He was baking and made it look like the kitchen was comped but it was really them setting this all up so they could knock that down in public. It's ok I'm still here and he not. :)

>>8422

Why don't the post numbers match? Re-do this graphic.

Found this old pasta:

Frenly Reminder:

Nominate digs, research, graphics, news, theories, discussion, and other relevant posts so the baker can add it.

Anons can help bakers by adding a title or description to the nomination like this:

>>####### [Title/Description of the post]

NOTABLE

Thanks anons, o7

>>8421

Calmness and being one step ahead of where the bread it. I personally set up the pastebin so all I have to do is copypasta the new notables into it and I'm ready to go, I set up (pic related) with the new title, the first part of the dough (unless Q is posting and then I wait to see if there are new Q posts) and upload the picture, and I set up my text edit document for the new bread.. ALL BEFORE THE NEW BREAD HITS 200 POSTS. That was I'm ready to go around 680 posts, and all I have to do is post my notable bun, copypasta those notables with the notable bun's link and title (the title is the bread number) into the pastebin, then I create the new thread and just copypasta the 2nd posts, then 3rd, 4th, and post the dough.

Then repeat.

>>8424

>>8425

I understand.

>>8419

it means some BO with a fancy tripcode gets on your tail and rides it.

>>8423

>the one who bakes, is responsible and should be held accountable for his notables.

Definitely.

If you're baking, you're responsible for the notes you bake.

Check them. Don't be scared not to accept them.

It's your choice.

>>8427

>How would you suggest we get other note collectors to do take formal responsibility?

The sole responsibility for the bake is with the BAKER.

He is the one that is known to BO.

He is the one tan can and should be kept from baking if he does a bad job or even is a clown.

Having note takers helps the clown team to push disinfo while not heving the baker being connected to that directly.

the baker runs the kitchen. the baker is responsible. the baker should be held accountable.

>>8361

when you say "notable one per bread" what does that mean? One bun per bread? When is that ever different?

>>8431

Good catch OSB.

Thanks. I'll re-do it.

>>8423

>that is why clowns love to have note takers.

your opinion is noted

your attitude is also noted

>>8419

BO in this case was @fastjack

>>8421

Also, if it helps but it might not, kek, you can put each section of the dough into its own text edit so all you have to do is select all then copy/paste.

But I think you're referring to the bread part and keeping up with fast breads. For that just be calm and pay attention to what's going on in the bread, and be set up for to bake BEFORE you have to be.

>>8438

>>8423

Noted.

Thanks Rusty

ANONS, BAKERS

Please note this anon.

>>8420

Everything you are saying is spot on.

Thank you very much, note-collector.

>>8438

>>8441

It's literally Rainman.

>>8438

so one of the anons here that fake the "let me learn to bake" conversation is able to get an IP hash history….which makes him BO or BV bc no others can get the IP has of an anon….and since BO has gotten rid of all his BVs, it´s BO.

this class is fake as fuck, and BO just proved it.

>>8410

As you're not teaching here, nor learing, please stop posting instructions.

Anons, this anon is not part of our teaching crew

Please ignore.

3f9307

>>8432

You make it sound easy.

>>8444

The BO here isnt the BO of /qresearch/ you absolutely annoying hall monitor.

Literally no one cares what you have to say, whether that's bakers, anons, or BO/BVs.

Fuck off and actually filtering you.

>>8435

you could not be moar wrong. Don't you have some thorzine to take abut naow?

>>8441

ANONS, BAKERS

Please note this anon.

>>8444

GTFO

>>8443

what would a class on notables be without shills?

>>8446

With practice it becomes easier. Not saying it'll be easy at first, but it eventually gets easier and easier once it becomes like muscle memory.

>>8443

Top kek

It literally IS Rainman

New Bakers

This is the most annoying thing you'll come across while baking. The Rainman, called because he always threatens to 'make it rain' whatever that means, if you don't note his stuff. Sure you all know him.

Us bakers all set him on mute.

>>8442

ty my fren

>>8415

yes it's legit

you'll get the straight poop here

or as close as the experts can get

it's an imperfect universe after all

kinda why things like ID: 3f9307

are allowed

see

>>8438

for the collected with and wisdom of that anon

>>8444

Btfo

>>8449

kek

just realised what I said

kek

>>8451

>>8453

Yea I figured it out because he replied to my post about him: >>8390

Because this is a notable themed seminar, and he always is attacking bakers over a notable no one but him wanted in, just ignore it.

He'll attack you even if you give into what he wants you to do.

>>8444

Ya mean the guy who started /comms/ ain't allowed to be in class?

>>8451

Obviously to control the narrative the Brock people front Bakers? right

Since they get paid , they can do the hard work - and fuck it up.

But they can't do really much damage since the anons and hard working honest Bakers just carry on.

We're "out-gunned" when it comes to money .. but money isn't everything.

>>8457

kekking my ass off…..

>>8438

BO is here posting as anon, helping to fake this "baking class", which is only done to make clown bakers blend in again.

he has 10 posts already.

some of the posts he tries to act as a baker with name "rusty".

(but only BO can get an IP has history of an anon. obviously bakers or anons cannot do that. and obviously it´s not a random baker that is BO of /comms/.)

>>8359

in other posts he tries to act as an anon w/o his name.

>>8298

this baking class is fake as fuck. faked by BO and his clown crew. done to make clown bakers blended in again.

>>8274

>>8462

fuck off. Ur rude.

>>8455

Ty!

>>8462

Fake and gay

>>8444 ( nice trips rainman!)

? you've got some serious issues going on there!

>fake the "let me learn to bake" conversation

nothing fake about teaching what it takes to bake

INCLUDING PUTTING UP WITH YOUR BULLSHIT

it's all part of the job

and ya I'm Rusty the BO here

whatcha gonna do about it?

>>8446

one step at a time

it can be done

i wish i could really convey how terrifying baking was for me at the start, how i would blank out completely when trying to think, "now what's the next step…."

(this was before live baking–which i thought i might never be able to do, no joke)

Practice is EVERYTHING.

And when you DO go live, make it easy on yourself.

Pick a slower bred and/or get support from baker bu. That way, you can bake know what WHATEVER MISTAKES YOU MAKE, baker will correct the dough and everything will be fine.

Coz that's the truth.

>>8455

I'm ready to bake

Can someone step me through.?

Le me see if I remember.

Take the dough

put it on a pastebin

collect notables.

Stick the notable into the slot for notables in the dough.

(this I where I fucked up)

Change the number of the bread, Add one.

Move the last notables in line, to archive.

Name the bread

Ask for comment on the Notables.

Notify the anons that the Notables are almost set. Ask for comments

Create the new bread before you announce the link.

Announce the link before 740 is hit.

What is the whole issue around sniping?

When a shill snipes?

>>8462

>BO is here posting as anon,

what? I should namefag???

you'll always find SOMETHING to complain about

you rarely have constructive useful things to say

give me one good reason I shouldn't ban you

give me one good reason I shouldn't ban you

I can think of one, can you?

can you articulate one good reason you should be allowed to continue posting here?

>>8467

So how do we set that up beforehand? How do we get in touch with a baker?

>>8462

it's actually great to have a shill here

because this is one of the things bakers have to deal with when doing notables!

More of a problem if he can convince anons to back him–that's harder than it used to be.

You Shills must be frustrated.

But you are making us stronger with your attacks, teaching us how to recognize and counter them.

>>8468

yes, anon, i can help.

gimme just a sec.

>>8468

you've got it down. Should have no problems

sniping is putting that fresh bred link at 751 after you do all of the stuff on your list-depending on speed that can be tricky to get it right at 751. That's why it's mentioned when bakers manage to pull that off.

>>8466

you sure you are not Ron or Hiriyuki?

anyway, will watch this class more carefully now.

If this is only done to shift responsibility from the actual baker to some random notetaker (who cannot be held accountable), I will make sure to let anons know about it.

"agreeing on that" in this "class" won´t work anyway. this is anons board and the anons on QR need to agree on changes like this.

it this really is to go find and educate more bakers, great!!

and if this is to make clown bakers seem like totally engaged patriots…well…tbh…that is fine with me bc I see no chance of clowns being able to blend in.

(right now….and bc of "rusty" posting the IP has of an anon…which pretty much only clowns would do…I have a hard time thinking that this whole class is not another desperate clown move.)

well will see.

>>8469

>>8471

why do some people get butthurt so much over me trying to post "see the clowns" pasta in many breads?

would that make anons or clowns butthurt?

>>8470

I can answer you B

>>8472

>>8459

damn! I'm cut to the quick :(

LOL

thanks GYB

>>8470

So when you're ready to bake, let us know in here, and we'll organise it for you, and be there with you.

If it's at another time, say hi to the baker, tell them you're a new baker who's been at classes, and say you're ready to bake… and would be be up for spotting you.

If he's time, he will definitely stay with you while you bake.

>>8474

>will watch this class more carefully now.

Oh wut would we do without you? Take yer meds. douchebag.

>>8475

But ur not here all the time right? Ok .. Let's say I practice for a week or wutevs …then I'm ready to try my wings. How do I find u??

>>8477

Outstanding…thank you!

>>8468

Stick the notable into the slot for notables in the dough.

(this I where I fucked up)

What was the problem?

New Class Video

TIP - KEEPING YOUR PLACE IN THE THREAD AS YOU MOVE AROUND

>>8478

Kek

>>8474

>why do some people get butthurt so much over me trying to post "see the clowns" pasta in many breads?

you want an honest answer?

1. repetition ad nauseam is annoying and ruins the impact of truly useful information

2. you're not correct nearly as often as you'd like to think you are

3.you just present as one of those people who piss in the soup just to get attention

1. your faulty logic is annoying

should I go on?

>would that make anons or clowns butthurt?

>>8482

So in this video it's a live bake scenario.

I'm up-thread taking notables.

I want to see how many posts the thread has.

Or… if the thread's gone cray as Q has posted.

How can we keep our place?

Also, I see that the thread is at 45 posts, so I have another 50 posts before I post a notables update.

>>8481

I wasn't able to format correctly.

There are three different posts involved and I think I reversed them.

Or I put too much in one post.

>>8474

can't be ron or hiriyuki–already been id'd by previous shills as c_a, leafy and mossad.

you are one agitated guy, guy

perfect for a job like this, i guess

but doesn't it just get to you sometimes?

Eevn’n bakers and budding bakers/ note takers. Wnb checking in

>>8470

we are around here at times

I'm around a lot, because i like doing instructional stuff and work on dough ideas

others are here too

you can always bake a bread and asked to have it checked

or shadow a bread from /qresearch?

or leave a message with questions, someone will get back

>>8485

U have to post notables every 100? I thought it was more mid and then at the end and then at the very end

>>8484

after you posted my IP has history, after you use your name for some posts and atay anon for others, I really don´t think this is an hoest answer.

also, I am sure you do acknowledge that there are at least 50% clown/shill posts in every bread on QR.

so, when having 400, 500, 600 clown posts (propaganda, disinfo, flat out bs) every bread, do you really think one post trying to make newfags and new lurkers see those clowns would be that bad?

the world´s eyes is on QR, the hub of the Q movement.

this board is what MSM refer to (well…some bs articles refer to clown board 4chan too).

obviously the clowns not only post all their stuff to annoy anons, but more improtantly to give MSM "ammo" for attacks on Q.

so imo it´s most important to speak up on the clowns and try to make them visible. bc visible clowns have no effect.

again, would anons be so butthurt about clowns being made visible?

or would rather clowns have a problem with that and attack me calling me names?

>>8474

>and bc of "rusty" posting the IP has of an anon…

c'mon anon, if you look as closely as you pretend to look you'll understand why I did ID myself

>>8359

ID: 6bc65c

I don't like to namefag

however sometimes authorship needs to be verified

ordinarily I do post on /comms/ as an anon

should I do otherwise?

>>8490

I do 250/500/650

>>8489

Thank you

>>8488

I picked out an image when I did my one foray into baking to ID me.

Maybe a collection is better. Since if it's only one it can be stolen?

Like this and others

>>8493

Thank you

>>8490

Not at all.

It depends when you've time, the speed of the bread.

I always post at 500.

Sometimes I post at 250 if I'm caught up and there's time.

500, then 600 last call, then post your bun right before you bake.

See what works for you though.

>>8426

yup, been here (qresearch) since onset just never had much time to bake or even learn. I have more time now so am interested.

Thanks for doing this.

May take me a bit but will practice and jump in when I'm ready. Also single dad.

Excuse Muh tardiness.

>>8493

Hey WnB, good to see you.>>8493

>>8489

What does "shadow a bread" mean?

>>8497

Ok…thank you

>>8491

>at least 50% clown/shill posts in every bread on QR.

some more, some less

I won't quibble

there are a lot of posts with questionable intent

>again, would anons be so butthurt about clowns being made visible?

IF you were anywhere near as accurate in that assessment as you think you are you'd be a hero

by being wrong a fair portion of the time most anons just wish you'd an-hero

>>8483

>>8489

>>8488

wut's up dawg?..good to see you in slower circumstances. saw your med stuff was all gud, glad to hear that.

>>8499

>>8479

check this out,

>>8279 LIVE example of a picking up a mid-bread bake

i was on this thread with a very new baker and also on /qresearch/ where i pick up the bake at 2am et most night. Offered to let baker bake that bred with me as BU. Did a blow by blow. If you're ever around about a half an hour before that and want to bake, check in here and we'll make it happen. (I'll try to remember to check in to see if you or anybody else is here). It's a nice slow bake if you're up at that time.

>>8498

That's great PacAnon.

Take your time, there's absolutely no hurry.

We're here for you to help with whatever you need.

Just shout. We're creating the course and teaching mostly on the fly as well, so forgive the freeform classes as well.

We're all the same boat.

kek see what I did there?

>>8499

>>8503

Will need sum surgery for the torn rotator cuffs but other than that I am tippy top. It’s nice to be on a sane easy going board one nite a week lol

>>8504

I'm always on night shift…kek..thank you so much

>>8486

>formatting problem

>There are three different posts

when you say "post" do you mean the link at the bottom of the notable bun for each bread? The one that contains all the posts for each bread?

>>8506

Oww. From bakin?

Good to hear you'll mend WnB, and you're gud otherwise.

God bless your rotator cuffs.

It is nice isn't it. kek

this really looks fake.

"wnb" checking in after 1+ hours of posts in this bread.

>>8488

what does wnb, who claimed to just have check in, do?

does he check through the bread and reply to future bakers asking questions, answering questions asked beginning of this bread first?

no.

>>8493

"wnb" replies to a post that was made 2 mins after he "checked in".

does this really look like some guy dropepd in to help?

or does that seem like the clowns try to give exactly that impression, while not realizing that replying to the post that is just two posts under your own post if not exaclty how anons scroll through breads?

>>8471

I agree

2 reasons it's allowed

freeze peach

a bad example can be a good lesson

besides I actually agree with a fair amount of the postings

but so much is… incongruous

like screaming a lullaby

>>8495

Generally speaking, baker icons don't get stolen, once bakers and anons realize it's a baker icon. The more unique the icon, the better. Here is my first icon, it was never stolen.

I think her in the wrong thread. Piss’n and morn’n are reserved for /qrb/

>>8510

>>8507

That shift is the best one to start on.

>>8281

How's it going OSB? Still here? Need any help?

>>8401

Hope to see you back, Cat.

>>8407

How y'doing there Collector?

Anyone need any help? Have we missed your question?

>>8508

Sorry for not being clear

From what I remember and understand there are three sections.

Top section has what. name of bread, number, recent Q posts.

Next section is notables

Next section is resources?

Anyway i put too much in one section.

I didn't separate them.

It was incorrect for some reason and had to be fixed by the experienced Baker who was watching.

I think i will look at the vid.

I might learn best by watching rather than by reading instructions.

>>8510

>>8497

>always post at 500

Interesting. When i posted depends upon many things:

• if i'm at the bottom of the bred yet

• when i take the bred (if i take it late, say at 400–common during late shift–i'll post at maybe 525 if i have anything new–just to let anons know baker is there.

• if bred is super fast and i'm racing sometimes it's 300 or 350 before first post, but i aim for 250.

>>8512

>>8495

Agree, once it's known as a bakers id it doesn't get used.

Mine have never been stolen or used.

>>8479

leave a note here in the most recent class thread

bakers check here from time to time

and shout out to the current baker (at the cough) when you get online and let 'em know you're interested

it might take a while to meet up

it might happen quickly

but it will only happen if you are persistent in your quest to learn

>>8512

but when do you switch to a new one?

Kek. I’ve had the same crappy graphic since my first bake.

>>8520

>>8506

good to hear. you have any idea who baking now?

I'm going back and forth but not really paying much attention to that.

>>8502

what line is it that is so inaccurate and makes you terribly concerned over one out of 751 posts?

ok, will leave you to it now.

again, if this baking class is only meant to establih a new way of baking (w/ notetakers and w/o bakers being responsible and being held accountable for their bake), I will make that known on QR, bc anons would sure as fuck not agree to that kind of change being forced upon them.

if you just want to make some of the glowing names, like rgb, blended in again….well…fine with me, don´t care much.

>>8520

Ok…thank you

>>8498

welcome to the bakery, this is a rolling class, people show up whenever. yes, practice, practice, practice. All the steps are at the bottom of this page (mp4s take a while to load, click on them all at the start so they'll be ready later):

>>8274

>>8515

Look for the breaks between sections (posts) in the dough.

They look like this.

////////////////////////////////////// BREAK////////////////////

The first section is the first post, the other 3 sections below that (also separated by BREAKS), are posted in 3 'replies'.

>>8515

Good idea to watch our training videos anon. You can find them here, they've so much info in them. Then you can come each week and let us know what you'd like help with.

They're in the top post in this thread.

>>8522

Kek

>>8468

Sorry was eating dinner. Here's some pasta:

STEPS TO BAKE:

A. Get the Dough

1. copypasta the pastebin link into your browser

2. click "clone"

3. copypasta the text into a text editor

(I suggest to NOT copypasta the notables section until you're about to bake; edit it in the pastebin, then copypasta it when you're about to bake; the others will and SHOULD NOT be changed)

B. Notables

1. open a different text editor page

2. collect notable posts like you see bakers do (first post at the top, last post at the bottom; chronologically):

[post link] [short description]

1. if you want, do updates for anons around 200, 400, and 600 posts

2. have a list of the notables in your text editor

C. Prepare the Bake

1. around 680 posts, or before that if you want moar time to bake, post the all the notables as a "notable bun"

2. like you see in the dough, put the link to that "notable bun" with the bread number as the description as the last post in the notable list:

#XXXX

[post link] [short description]

[post link] [short description]

…

[post link] [#XXXX]

1. add the current bread number to the notable's section of the dough, like you see in the notable's section of the dough

2. copypasta the notables from the current bread under that bread number in the dough

D. Bake

1. open the catalog (or index) and press "Create a thread"

2. add a title in the format of all the other breads into the SUBJECT section, but change the number to 1+ the current bread's number (suggest to copypasta the title from the current bread, then changing the number then changing the title)

3. save the pic at the top of the bread, then upload it

4. copypasta the FIRST section of the dough ONLY (everything before the first break) into the comment section

5. press "New Thread"

6. open a new catalog a few seconds after pressing "New Thread" (unless the bake loads then you don't have to)

7. copypasta the SECOND section of the dough ONLY as the 2nd post of the bread

8. copypasta the THIRD section of the dough ONLY as the 3rd post of the bread

9. copypasta the FOURTH section of the dough ONLY as the 4th post of the bread

10. in the pastebin, press "Create New Paste" at the bottom of the pastebin page (fill out the captcha)

11. post the link to that new pastebin as the fifth post of the bread

12. you're done, see A

>>8518

Understand, your shifts are different from mine, in bread speed and coverage, gyb.

It's good for anons to learn from us all, because we all do slightly different things for some things.

Like when we post notables.

>>8522

>same crappy graphic since my first bake.

KEK

me too

I picked an avatar that's too popular so it has been abused slightly

>>8515

oh–you didn't mind the page breaks:

/////////////////BREAK 1\\\\\\\\\\

no biggie

you just copypasta the pages between them

make sense or need more explanation?

>>8529

some visuals… added for her pleasure-kek

>>8488

>re icon

you have a really NICE icon!

hard to find well-done, sharp medieval baking scenes

>>8495

>>8524

> that kind of change being forced upon them.

if you don't like the breads

get in the kitchen and bake one yourself

don't give me an excuse

anjel has baked

some damned cat baked a bread

many different anons have baked

why don't you?

Break time?

Drinks and snacks, anyone?

The Fiji Water girls are late tonight, virus things. They're on their way.

>>8530

as long as we post often enough that anons know we are there and have a chance to give input, seems guud. when doc hands off to me at 500, i post soon afterwards so they'll know a baker is really there.

>>8536

Just had some steak we grilled up yesterday.

I'm fine, thank you good sir!

>>8538

A pleasure.

Oh look, Rainman's opened the Glow Bar.

Best place for him.

>>8535

>some damned cat baked a bread

>>8524

here fren, cat can show you how it's done:

>>7363

>>8537

Good thinking.

I do that as well.

Always good to let everyone know there's someone on duty.

>>8536

Def want the champagne! Time has flown in here!

>>8523

>>8523

Got just got in and going to switch to my laptop. So, no.

adding to the notable discussion. If you are doing notes on a ghosted bake make sure you leave plenty of time for a new baker to come in and grab your bunz-no homo. Some bakers have moar latency than others so if you post a bun at say 600 then the incoming baker has some time to grab it, make own and then bake.

>>8536

Well hallo

>>8500

shadowing a bred is when you pretend like you're the baker, except you bake in /comms/ not /qresearch/

so you try to keep up with the bred and do what the baker is doing in /qr/–grabbing the previous dough, setting up your thread, recording notables, transferring them to the dough, and actually baking.

>>8534

Ty bonez

>>8543

whoever it is is…well I'll just leave it unsaid. Same one who did the R stuff yesterday I think-and they have that right so I'm not bagging just to be a dick but it is a bit funny sometimes.

>>854>>8546

Ty…wuz just gonna ask that

>>8500

usually we'd say "shadow bake", kek

>>8542

It really has. It's been a good night. Hope you've learned something, or know where to get info so you can practice from now unitl next week.

We'll wrap up class in 10 mins

Some bakers and anons sometimes hang around for a chat, feel free.