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

>>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

>>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?

>>8292

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

Bad links

>>8295

>>8296

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

>>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

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.

>>8303

This is also in the updated dough, thank you.

>>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?

>>8310

sorry, not up on d/l lingo

>>8312

direct link?

download?

if download, how to do that?

>>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."

>>8319

hey Muh Collector

glad you are here, you guise are a lifesaver

>>8319

do you have any special questions or concerns?

>>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

sounds good

>>8329

do you mean there are more bakers now?

>>8331

no changes needed, just link updates

>>8332

it's good to talk about different views among bakers

also–to talk about the expectations of anons

>>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

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

>>8339

no, no need.

What would you like to learn?

>>8345

2 demerits.

>>8351

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

>>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.

>>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)

>>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)

>>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

>>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.

>>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!

>>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?

>>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

>>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.

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

>>8419

BO in this case was @fastjack

>>8420

Everything you are saying is spot on.

Thank you very much, note-collector.

>>8441

ANONS, BAKERS

Please note this anon.

>>8443

what would a class on notables be without shills?

>>8444

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

>>8457

kekking my ass off…..

>>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.

>>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

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

(this I where I fucked up)

What was the problem?

>>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?

>>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

>>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.

>>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?

>>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.

>>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.

>>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

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?

>>8488

>re icon

you have a really NICE icon!

hard to find well-done, sharp medieval baking scenes

>>8495

>>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.

>>8535

>some damned cat baked a bread

>>8524

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

>>7363

>>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.

>>8500

usually we'd say "shadow bake", kek

>>8521

well, i switched when i had shills after me

i switched both my icon and my baker name

they didn't find out for 6 wks, kek

some bakers have just one icon, others like to change it up here's a coupla mine:

the first i "stole" from a baker fren who had to leave, it's kind of in his honor

>>8544

Yes, @600 seems to be the "sweet spot" for dropping note-taker notables, especially during the day.

One baker often does a lot of day coverage but sometimes asks for notables to be collected and dropped @600. Good way of ensuring coverage when bakers are few.

>>8559

check the pastebins, most if not all of the daily bakers have named pastebins now. but they are not our actual names, just emblems.

my pastebin name is different than my nickname tho, which is sometimes the case.

>>8557

> The baker erased my Notable.

why?

>>8557

you mean erased your notable when you were baking?

no should never happen.

as far as i know, never does happen with the regular bakers.

other bakers comes and go

and are quite diverse

if i catch them doing it, tho, they will hear from me.

>>8558

>bakers answering question

WEll, don't forget yourself, NB

>>8578

also, bakers who bake a lot get to know one another as bakers

yes, we do have mixups

but it works well enough

shills can steal an icon (etc) but would not be able to easily impersonate the attitude/demeanor of the baker they're targeting

not for long, kek.

>>8589

several bakers have distinctive punctuation

mine is boring tho

>>8592

>notable deleted

so you are talking about when posting as an anon?

that is painful–just as not getting something posted that you worked on a lot is painful.

i dig a lot so i get it.

But those who watch this board get EVERYTHING. I was told that once in response to a similar situation, was very new and just couldn't believe what was happening. Helped me to care less (but tbh, it's still hard when it happens).

>>8606

>punctuation boring

but then, so is yours!

>>8612

>>8609

>carbon copy

when it comes to baking essentials, we are very similar. but there's loads of individual differences among bakers.

>>8619

yours is a nice style - very clear & easy to follow

>>8618

bakers vary a lot in how they decide notables

and whether they require noms

or two noms (rare but some do)

some bakers really try hard to get anons involved in decision-making

which is legit

but (imo) can't be forced

so i take care of routine stuff (new news, planefags, etc) and let them nom the spectacular q proofs etc.

>>8626

how many frens do you have, nb?

>>8627

yes, waiting – something i just tell anons there's no enough evidence and i want to wait and see what unfolds (e.g., breaking911).

the other nite was interesting tho - big flap over whether or not Soros owns the level 4 lab in wuhan. Anons were going at it for two hours. Rather than not notable, i just put the entire argument in (there was sauce on both sides).

actually before that i mentioned that as an option to anons, who seemed to think that was the best approach.

that's one reason i like gy - interesting discussions, some of them deep.

>>8635

SAUCE!!!!!!

>>8637

that discussion entertained the whole board for 2 hours. at one point, anon said, "They like an old married couple arguing!"

>>8640

doc, i think, did that recently – good idea

OR

i put a question mark at the end:

"Was Oprah really arrested?"

(although even i wouldn't touch that one with a 10 foot poll)

>>8643

Great class nb

Always enjoyable

Especially enjoyed Rusty threatening to ban shills

ha-ha-ha…..

>>8645

great minds think alike?

>>8644

>>8650

yes, much like /qrb/

graveyard is very good now

it was not for a while under @fj, he and his band of shills make all the night shifts hard

but that's no longer a problem

a few shills, yes - but shills only a problem when there is no baker on a regular basis

>>8652

>Rusty vs Rainmen

Who needs tv??

>>8652

Question:

Any plans for next week?

>>8657

I could not tell you had no plan, was a good class. Yes, i think it's good to have a basic class – that's the toughest thing for most anons.

God bless your friend, nb. Best wishes to him–and you–and to you. What a journey. Blessings, o7.

>>8658

yes, back up board for /qr/. I bake there often. No shills, good for diggin and discussion.

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

>>8659

don't usually poke my head in – but you never know!

>>8666

didn't quite come out right, did it?

that sentence sorta got twisted around.

well, i will see you later.

the bell on the oven went off, kek.

take care & be well,

g'night.

>>8671

yes will continue with Q&A, enjoy it (i learn a lot). I've already grabbed some stuff, will grab more, no worries. I have time - in a lockdown state, kek. plenty of time - and would do anyway.

Is there's any anons that want to do some note-taking or baking on gy, come on over and let me know, i'll be accepted handoff in a few minutes

anon just made the request to "include the OP" in notables, not sure what he's asking for. Thoughts?

>>8709

i did ask for more info - same time as i asked here, here's anon's response.

He wanted the OP (original post, not page 1 of the dough in this case) for context–his response made it clearer). one of the problems with anons or bakers giving feedback sometimes is that it's not really clear what the criticism is about.

Also asked whether there is a free program that does video capture. don't know what VLC is but will check it out.

Would like to find tools for anons, but actually more for bakers (i.e, to list in the bread dough for this class). As a baker, I do a lot of video embeds with snagit. And then there is the video downloader for twatter that i just did a tutorial on (don't know whether it's added anywhere yet but it will be, did it yesterday).

but in addition to twatter, there are vids from articles that can't be embedded but can be screenshot.

Because i bake late, i have time to do those screenshots and do quite a few. But wanted a tool that's few, snagit's not pricey but not free.

Need to check out the program nb is using to do vids for the class too - also see which are for mac and which for pc's.

anyone want to safely download Windows Movie Maker?

microsoft stopped supporting it, stopped providing downloads, and replaced it with an incredibly bad POS program. watched an experienced user evaluate it, a truly "for KEKS" video.

But got this link from an anon fren on /qrb/ and downloaded WMM:

http://web.archive.org/web/20170112124505/http://wl.dlservice.microsoft.com/download/C/1/B/C1BA42D6-6A50-4A4A-90E5-FA9347E9360C/en/wlsetup-all.exe

Don't know whether it does screen capture, probably not. But once you've got a vid, it is a simple editing program that's easy to use. I still have to see exactly what it can do, tho. Just downloaded it on Win10 machine.

>>8712

last page of dough is for baker resources

so the goal is to gather good bakering tools like free screenshot programs, video editors, jpeg converters, or anything else we can potentially use in our work. Or to develop/modify existing tools (like modifying the baker's tool app so IT JUST SHOWS NEW Q POSTS–nothing else).

Any resources you have, post em here and i'll try to include them in the dough. If you have instructions on how to download or use, even better–can include a link.

>>8714

>>8715

thx a bunch.

>>8722

that makes sense

linking to the nom is easy to do in a fast bred

shills often seem silent during the same bred

then during next bred, quite vocal about baker mistakes

after they can't be fixed!

test

main board almost down, it's so laggy

>>8751

congrats, anon!

getting the baking bug?

(yes, it's a real thing)

i baked many times along with RL in /qr/

til i was finally ready

and took the leap!

can't check bake right now, i'm bakin and shills are active

but will later

o7

>>8755

>diggers

am always thinking about diggers.

important thing to consider.

>>8756

don't be embarrassed. baking is full of mishaps, just the nature of the task.

o7

>>8759

thx for the info.

will bandicam do text overlays?

i'd like to learn how to do that.

think windows program will do.

ps what are you doing here in the middle of the night?

>>8762

Will let you know what i can do with Windows Movie Maker. Can probably get help if i need it from the anon on /qrb/ who recommended it and provided the safe link.

the two things i want to do are text overlays (think they are called text pop-ups by 'those who know') and video compression bc of 8kun's limits. If you ever want to do a longer vid, endchan allows a whopping 350mg file. Can start a video thread on endchan qrbunker if ever needed, i can pin it. Although it won't move anyway for months or years!

>>8763

Yes, it is a strange time. Vigilance is needed, so much is happening now. Was thinking tonite about a year ago, what was happening then–and how to keep things together on the board, whatever happens around us.

>>8766

>>8767

>>8768

so you are listing resources and giving instructions for use. Great!

Great for both anons and bakers – once developed, could put a bun in both doughs of links to these tools and tips on how to use them. (btw, the link to baking school thread now in the baking section was by anon request.)

>>8766

want to add to dough

what program are you using at the start–bandicam? VLC?

>>8774

next post is a rough update of baking resources page that includes the new stuff. can be better organized but will sort of throw stuff in and organize it on the fly.

we can also trim as we go, keeping the key stuff visible and putting secondary info into links.

>>8775

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

* Meme-making app: kek.gg >>8771

Baking tools

* Quik Pic bake instructions >>7549

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

Free tools for video screenshots & production

* 8kun video limits >>8760

* Bandicam Screen Recorder >>8759, >>8762 (also: OBS, Kdenlive, Audacity)

* VCL player >>8712, 8715, >>8766

* Windows Video Maker for Win 10 (safe download link) >>8712

* Using YTCutter to take a clip from a YT video >>8767

* Twitter Video Downloader download >>8768

* Forensically (Foresics Magnifier): https://29a.ch/photo-forensics/#forensic-magnifier

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

* Baker on what he looks for in notables >>8351

Baker Tips based on Real Baking Situations

>>6331 #01 - Ghosting a bred

>>6331 #02 - Baker changes

>>6378 #03 - TOR baking

>>6651 #04 - Defeating shills with humor & facts

>>7339 #05 - Please announce you're baking (#11 too)

>>6892 #06 - Baking/note-taking protocols

>>7181 #07 - Use RED TEXT and BOLD in handoffs

>>7363 #08 - Try to notice when a cat is baking

>>7911 #09 - Respecting other bakers' notables

>>8169 #10 - Make sure to copypasta the whole page

>>8173 #11 - Announce you're taking responsibility

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)

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

NEW ADDITIONS WELCOME

>>8776

re diggers:

this matters coz diggers get frustrated in situations where they do a lot of work and feel like baker doesn't see the value. sometimes, diggers need to better present their material; other times bakers need to be a little more responsive. (bc this is a chan, bakers can sometimes be gruff and uncommunicative–actually much like bakers and cook IRL!)

good discussion topic sometime.

>>8777

fixed dead link

>>8778

Comments on gruff "8chan-style" baking vs "WWG1WGA-style" baking

Just saw this in action, two 'old style' bakers who were either uncommunicative or negative in their comments (also reflected in notables). First, a muh joos baker (not compd but definitely anti-Jew & pretty cutting) and second, a baker who posted exactly twice during the bread - notables @500 and FINAL only. Breds did get baked but not the best situation.

This kind of baking is typical of terse "chan" style. Gives the impression of arrogance or being comp'd. Discouraging to anons, espec. diggers. It's doubtful that this take-it-or-leave-it kind of baker will ever change. But new bakers can be shown the advantages of a more partnership-type baking style.

WWG1WGA baking

Anons want to help bakers. But bakers need to show them why they are requesting certain things and also why they make certain decisions. Can be a challenge, but something to address in baking school.

Another challenge is to be as impartial as possible - so that anon claims of unfairness are not true. Good to be aware of the "board norms" when it comes to notables (meaning what anons like to see in notables and what they do not). We all have preferences but they should not override what anons as a group prefer in terms of content.

Bakers who can't do that will get anon complaints–which is healthy. We need to be able to listen to legit complaints and make changes when necessary.

Dealing with shill complaints

We also need to distinguish complaining anons from shills–angry anons can should like shills sometimes but there is a difference. When you respond to an anon, he will usually appreciate it, even if he disagrees. Obviously, shills don't have the same attitude and it only takes one or two posts to see the difference.

Another very good topic would be how to deal with skillful shill complaints/attacks and "team" shillery (e.g., where one shill does a weird "analysis" or report–often a fake q proof–and one or more shills noms it. Sometimes anons get caught up in it, too).

There ARE ways of dealing with stuff like that, and we can share our experience with newbies here. I turned down a shill nom last night after a thoughtful anon had already named 4 reasons post was not notable. I then followed by stating i wouldn't notable this post but that anon could try a different baker or bred if he wished. And got ZERO pushback.

Baker role in creating a good atmosphere

Bakers set the tone for each bread with the Title, the Dough post, and their remarks/notables. When baker is tense, the anons are tense – and shills take advantage of that. When baker is funny, positive, encouraging, anons can work and shills can't get a foothold.

Just my two cents worth. Thoughts?

>>8788

Dealing with shill complaints section:

"angry anons can *sound like shills"

>>8786

thx very much, fixed in dough now.

>>8794

to check the time??

>>8797

>busted

keks.

yeah, qr/ ispretty quiet. just got off duty. but always, just when i think i can relax, things have a way of picking up–just about the time i'm slowing down. GY has never been this busy. It's not busy compared to daytime but it's sure brisk compared to what it used to be. also a lot more productive and fewer stoned and drunk anons plus crazy shills.

Baker Tip #11: Announce You're Taking Responsibility

Whether you're note-taking or baking, you want to let other anons know you are the one doing the job to eliminate duplication and also end of bread confusion.

>>8804

one day at a time.

no worries, no hurry.

o7

Embedding Baker Changes

>>8821

redo, to provide more context:

Baker Tip #12 Embedding Changes

Just provides more info - and gives bakers the chance to show the contribution of the note collector

Baker Tip #12: Watch Out for Unknown Bakers Bearing Gifts

A coupla of breds ago, an unknown baker offered relief to on-duty baker. Baker needed some time for IRL and said yes. Bread went faster than expected. When Baker returned, he realized it would be better to let second baker bake; said he'd bake the next bread.

What he didn't know: baker never posted after the relief offer. Never posted notables.Somehow, anons didn't notice, even at the end of bread. Eventually, when no new bread appeared, two ebakes appeared.

No blame here. But does show two things:

1. it's good to track what's going on in every bread.

Not just bakers, but anons. If no notables appear by 400, ask for them. If they don't appear, there's still time for sometimes to take on the bake.

1. It's good for bakers to know with whom they are dealing.

Daily bakers do know – all six to eight bakers have baker icons, nick-names and/or pastebin id's. Still hard to use at times because bakers often get criticized for using them.

But baker names facilitate good /comms/, especially since @fastjack put an end to BV baker checks, which were very helpful. Nobody else can do those checks on IP hashes, so baker names are the only viable alternative (not as good but still useful).

Just my two cents worth.

>>8823

type fixed:

Baker Tip #13: Watch Out for Unknown Bakers Bearing Gifts

A coupla of breds ago, an unknown baker offered relief to on-duty baker. Baker needed some time for IRL and said yes. Bread went faster than expected. When Baker returned, he realized it would be better to let second baker bake; said he'd bake the next bread.

What he didn't know: baker never posted after the relief offer. Never posted notables.Somehow, anons didn't notice, even at the end of bread. Eventually, when no new bread appeared, two ebakes appeared.

No blame here. But does show two things:

1. it's good to track what's going on in every bread.

Not just bakers, but anons. If no notables appear by 400, ask for them. If they don't appear, there's still time for sometimes to take on the bake.

1. It's good for bakers to know with whom they are dealing.

Daily bakers do know – all six to eight bakers have baker icons, nick-names and/or pastebin id's. Still hard to use at times because bakers often get criticized for using them.

But baker names facilitate good /comms/, especially since @fastjack put an end to BV baker checks, which were very helpful. Nobody else can do those checks on IP hashes, so baker names are the only viable alternative (not as good but still useful).

Just my two cents worth.

Baker Tip #14: Use named pastebins to defeat shill complaints

In this example, a shill wants a global notable "for bakers to carefully check sauce and not bake disinfo."

Bakers always try to do this, despite tight time constraints and the inability to dig while baking.

The shill's real purpose is to try to embarrass bakers and discourage anons from baking.

But anons didn't go for it: they rejected the idea and made fun of the poster.

One shill replied with the unconvincing argument that 80% of bakers are "comp'd faggots", etc.

Anon responded that 90% now have pastebins," meaning they put names on their pastebins, so anons can know who's baking.

Anons like being able to check that out. Gives them more confidence in bakers.

Baker Tip #15: Responding to shills trying to suck up baker's time

This was pretty funny.

• Anon complaints that previous notable was not accurate. Notable is not even baker's but shill either doesn't notice or doesn't care.

• Baker makes a slight change to eliminate possible problems but shill isn't satisfied–wants baker to watch 2 video clips during a fast bake (1:05).

• Both baker and anons are incredulous; guy gets LOTSA responses, but persists–he's getting whiny now.

• "Anon" claims bred is 2 hours, can't believe baker won't take the time to watch a five minute video; baker offers to handoff, but shilly anon is undeterred.

• Last word: another anon gives the shill a piece of his mind.

Baker Tip #16: Be aware of muh joos bakers

This is really just an extension of being aware as much as possible about what's going on in the kitchen–what shifts are regularly covered by certain bakers, what shifts are not, when ghosting is necessary, etc. Regular bakers mostly have pastebins now, which helps. They also have icons and nicknames. "Spot" bakers may or may not.

In this case, the baker posts muh joos memes and also makes some nasty comments about the Chinese as a race. This is not consistent with Q movement's focus on unity across peoples. But anyone can bake, so he does–and does so at a time when there is very thin coverage (late graveyard/very early am). If anons speak up, then they may have no baker. Best solution is to have more bakers–bakers who are tolerant of a wide range of views and do not make racial comments, especially when on duty.

Baker Tip #17: All Bakers Screw Up!

The Cap shows three recent mistakes by experienced bakers. These mistakes happen every day and are no big deal. If you make a mistake and are new, fess up but also say you're new–it helps. When shills say you're comp'd, just laugh about it, that's normal.

Mistakes happen because baking is fast, dynamic and full of unexpected events like Q posting or the board going down. Comms between bakers are uncertain, so you never know what you'll find.

BOTTOM LINE:

''There is no mistake that can't be fixed.''

Even you completely screw up the dough, when you post it, either a lurking baker or oldfag anon will usually fix it within minutes and post the new pastebin.

Wrong bread number: BO will (eventually) fix it–use Report in the menu that pops up when you press the little triangle on the top left of each post. You may need to report it more than once.

———————-

In case you're still not convinced….

1. Got on the board yesterday recently to check something out and discovered the baker needed handoff. Day bread was @100–just enough time for setup. So grabbed it blind (that is, wo/reading notables or pb). Bred was much faster than expected–by the time i was set up, it was already at 300–with no notables yet. Scrambled to grab some and posted first batch @500. When almost at end of bread, realized that Q had posted PB! So there were still missing Q caps. But by the end of nb, all the caps got filled in and Q posts were current. Slight delay but no big deal.

1. When I was still pretty new, Q posted and I was 30 seconds late in my bake. Shill baked as well and Q posted in shill bake. It became the "official" bake even tho it had no dough (just bird images where the dough ought to be!)

1. After replatforming in Nov 2019, it was very hard to bake any bread. Server would drop breads that took too long to post. But not always! Sometimes, breads would just take 15 minutes to appear in the Catalog. Meanwhile, bakers would come along and, seeing no bred, do an e-bake. So there were lots of duplicates. One time, I successfully baked the "official bread," but then Q posted–which crashed it. Nothing I did could get it back. Eventually, Q posted in an e-bake duplicate.

on and on and on……

Baking Tips Read Me First

New bakers often have questions about how to respond in different kinds of baking situations. This series uses a "case study" approach to show some strategies actually used in real life. The idea is to give new bakers options not to prescribe a "one size fits all" approach. It's also to get questions out on the table so they can be discussed.

Questions and comments welcome.

Page 4 of Current Baker's School Dough:

pages 1, 2, 3: minor updates to dough

current pastebin: "https://pastebin.com/9Qh2Wn6x

''dough may change before next class''

---------

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

* Meme-making app: kek.gg >>8771

Baking tools

* 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 (bakers can tell anons): >>>/qrb/41937, https://pastebin.com/yq7wQyvn

* Bakers on what they look for in notables >>8351, >>8315, >>8698

Free image/video screenshots & production tools

* Image screenshots PrtSc/snipping tool + MS-Paint https://youtu.be/KvXxCE1gxOE

* 8kun video limits >>8760

* Bandicam Screen Recorder >>8759, >>8762 (also: OBS, Kdenlive, Audacity)

* VLC Player >>8714, >>8715, >>8766

* Windows Movie Maker for Win 10 >>8712

* YTCutter (makes vid clips from YT) >>8767

* Twitter Video Downloader >>8768

* NVidia cards (can screen-capture vids) >>8785

* Forensically (forensics magnifier) https://29a.ch/photo-forensics/#forensic-magnifier

* ShotCut NLE (open source cross platform video editor) https://shotcut.org/

* MFFmpeg (decodes & plays any format) https://ffmpeg.org/ >>>/qresearch/8507906

* Natron (cross-platform video compositor) >>>/qresearch/8507913

* Handbrake (good for transcoding) >>>/qresearch/8507921

* GIMP & GMIC (image editing) >>>/qresearch/8507956

* Invidio (copies YT vids, restricted or not, no ads or signup) >>8792

Baker tips based on real baking situations

>>8829 Baker's Tips - Read me first

>>6331 #01 - Ghosting a bred

>>6331 #02 - Baker changes

>>6378 #03 - TOR baking

>>6651 #04 - Defeating shills with humor & facts

>>7339 #05 - Please announce you're baking (#11 too)

>>6892 #06 - Baking/note-taking protocols

>>7181 #07 - Use RED TEXT and BOLD in handoffs

>>7363 #08 - Try to notice when a cat is baking

>>7973 #09 - Respecting other bakers' notables

>>8174 #10 - Make sure to copypasta the whole page

>>8803 #11 - Announce you're taking responsibility

>>8822 #12: Embed baker changes to provide more info

>>8824 #13: Watch out for unknown bakers bearing gifts

>>8825 #14: Use named pastebins to defeat shill complaints

>>8826 #15: Responding to shills trying to suck up baker's time

>>8827 #16: Be aware of muh joos bakers

>>8828 #17: All bakers screw up!

LIVE example of a picking up a mid-bread bake

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

>>8203 1- previous baker ghosts

>>8204 2 - new baker in the kitchen

>>8211 3 - notables @600

>>8215 4 - notables @650 [was also a final in bred @720]

>>8219 5 - baking in progress (create a thread - page 1)

>>8223 6- posting pages 2, 3, 4

>>8224 7 - last bits (dough post & fresh bread post)

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

NEW ADDITIONS WELCOME

gyb here.

Created an "Intro to Baking" draft 1. Wanted something short but complete. Will incorporate current draft into the dough but interested in feedback:

Intro to Baking

Qresearch is a 24/7 beehive of activity where anons post relevant diggs, memes and prayers. For this to be possible, there must also be bakers for every bread–which is why the Welcome message calls them "the core of this board." Not because they are better than others but because without bakers, the board could not exist.

Bakers perform several key functions:

First, they maintain the infrastructure of the board (the "dough), keeping it clean, tidy, and up-to-date.

Second, they manage the transition from one bread to another by "baking the bread."

Third, they collect notable posts that are posted at the top of each bread. The main purpose of notables is to alert anons to breaking news, digg updates, Q proofs, and anything else relevant to our work.

In addition, bakers set the tone for each bake. Because of their central role, the baker's demeanor affects everything on the board. So it pays to cultivate openness, tolerance, and the ability to admit mistakes. Mutual respect between anons and bakers helps create great breads.

Anything left out?

Anything revisions recommended?

>>8848

slight revision/simplification:

Intro to Baking

Qresearch is a 24/7 beehive of activity where anons post relevant diggs, memes and prayers. For this to be possible, there must be bakers for every bread–which is why the Welcome message calls them "the core of this board." Not because they are better than others, but because without bakers, the board could not exist.

Bakers perform several key functions:

''First'', they maintain the infrastructure of the board (the "dough), keeping it clean, tidy, and up-to-date.

''Second'', they manage the transition from one bread to another by "baking the bread."

''Third'', they collect notable posts that are posted at the top of each bread, so anons can catch up on what's new.

In addition, bakers ''set the tone'' for each bake. Because of their central role, the baker's demeanor affects everything on the board. So it pays to cultivate openness, tolerance, and the ability to admit mistakes. Mutual respect between anons and bakers helps create great breads.

>>8850

labor of love, teach

>class

yes, a great experience

especially enjoy freelancing during class

really fun

will show up before class

anons show up early, i was surprised how early don't have a tight schedule, can be here, do some Q and A.

>>8852

tx much,

o7.

>>8849

Intro revised, streamlined, formatted and put in dough. See below.

Intro to Baking

Qresearch is a 24/7 beehive of activity where anons post their diggs, memes and prayers. For this to happen requires ''bakers–which is why they have been called "the core of this board." Bakers perform several key functions: First, they maintain the infrastructure of the board (the dough), keeping it clean, tidy, and up-to-date. Second, they manage the transition from one bread to another (baking). Third, they post notables'' for each bread. Last, bakers set the tone for each bread via their choice of bread title and /comms/ with posters. When all goes well, baking is a fun & exciting opportunity to serve. When things get wonky and shills attack–bakers carry on anyway. Shadilay, fellow bakers!

Glossary of baking terms: TBD

FAQ: TBD based on Q&A and Tips

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

———— Class #6 (3/19/20)

>>8421 Notes: how do you keep up in a fast bred? >8432 >>8440

>>8500 What is "shadowing the bread"? >>8546

>>8679 Am I too slow to bake? No! >>8679, >>8698, >>8696, >>8700

class #7 dough so far:

https://pastebin.com/ve5LpMhR

Will return an hour before class today

Muh Collector said he had more to add before class, will check later & incorporate

>>8780

here's how I alphabetized the dough with each step plus the slides/videos for the class.

i'm thnking you are doing something similar….but in case you didn't yet, here's mine.

>>8870

question:

is there any way to make this whole thing available for download for anons wo/compromising anonymity?

>>8873

ok, true confessions. don't know too much about zipped files or sites where you can share a whole group of files–just learning about archiving. if you can give a step by step, i could probably follow. Maybe better to do it in this thread–if you have a breakdown, since it's not relevant to the next class. But now that i know it's feasible, i can probably figure it out or ask an archive anon. They always know!

link to Class #7

https://8kun.top/comms/res/8872.html#8878

>>9024

next thread, anon.

try again next week, class #8, if you missed this week.