Ahoy gyb m'friend. It's good to see you. I hope all's well. Thanks for setting up the class.
Will be do Practical Baking class/module tonight still? Haven't been on the board this week until now. If so, I'll post the videos and slides to get ahead.
o7
Thanks to you for coming anon, it's good to see you. We'll just set up and get cracking. Sometimes anons come in after 7pm, anyway, we're relaxed in here, as is the teaching.
o7
That's the best news.
So I'm going to start posting the class material now to get a head start, as they take a while to post.
We'll start shortly and hopefully others will arrive. If not we've got a student. Thanks anon.
WELCOME TO BAKING CLASS
It's an informal and fun class, feel free to ask questions, shout if or when you're stuck and remember, there are no dumb questions, ever.
There's usually plenty of flour flying around so feel free to mess up.
One of our bakers usually instructs (me, teach, this eve), while other bakers are in-thread
and answering the Q&As (gyb & doc so far this eve).
So feel free to ask any questions about anything regarding baking, even if you're not learing to bake today.
Thank you bakers, thank you BO.
Here's what we'll be doing in this video and slide series -
Quick glance so far, think it's excellent.
MODULE 1 - BAKING
In this module we'll be showing you step-by-step how to make a thread -
Step 1. Getting the most recent version of the dough
Step 2. Copying and pasting it into your text editor
Step 3. Making a new thread and posting it
Step 4. Making a new pastebin and posting it
Step 5. Telling anons where the Fresh Bread is
By the end of Module 1 you will -
Have all the knowledge you need to make a thread
Have made your own thread/s in /comms/, the baking practice kitchen
Hey anon, thanks for coming.
You can lurk and learn if you like, we'll be posting the steps. Ask anything any time. Whatever works for you, we're good with.
I'll post the steps anyway now.
PREPARATION
OPEN YOUR TEXT EDITOR & DOWNLOAD THE GENERAL IMAGE
Save the General Thread Image. You'll use it to practice baking in a while.
Open your text editor;
On Windows, Notepad or download Notepad++ (free & multiple tabs)
On Mac, TextEdit or download Atom from https://atom.io/ (free & multiple tabs)
STEP 1 - VIDEO 1 - SLIDE 1
FIND THE CURRENT DOUGH
The first step after you agree to bake is to find the most recent version of the dough.
Or.. as we say, 'grab the dough'.
The dough is always found in the current general thread.
It's the last bakers post, has a Pastebin link and is usually marked 'DOUGH'
Let's head to the latest general thread and find it.
STEP 3 - VIDEO 3 - SLIDE 3
PASTE IT ALL INTO A TEXT EDITOR, OR EDIT STRAIGHT INTO PASTEBIN
Paste the dough into a text editor on your 'puter.
Use notepad or notepad++ (free download).
Or… ANOTHER METHOD -
When you open the dough paste in pastebin.com, just click 'clone'.
This creates a cloned dough you can add your notables into.
You will enter new Q posts and notables to the text doc, or the cloned pastebin doc.
Whatever you prefer.
STEP 3a - VIDEO 3a - SLIDE 3a
TRIM YOUR DOUGH - REDUCE THE NOTABLES SECTION
Once you've 'grabbed the dough', the next step is to prepare it.
We will now cut the Notables Section down to make it a postable size.
The maximum size of one post is 100 lines, so we'll make sure Notables is under 100 lines.
Let's do it -
We have from line 52 to line 121 just now, so have 69 free lines for the next notables batch.
That's enough space, but let's show you how to shorten the post if you need to.
Plenty of space now.
STEP 3b - VIDEO 3b - SLIDE 3b
MAKE SPACE FOR YOUR NEW NOTABLES
Let's make a space for your new notables to go into.
It's good practice to double and tripple check that you're listing them under correct thread number.
Run down the previous batches to check the numbering and check the current thread number that they match.
Sorry, just a video for this step just now.
Nice going anon. Kudos.
Ah, I did miss step 2. Sorry folks. See… things can easily go awry, but absolutely everything can be fixed.
MISSED STEP 2 - VIDEO 2 - SLIDE 2
COPY THE CURRENT DOUGH
Let's now copy the current dough from the pastebin.
Click 'raw' first. This gives you a copy without formatting.
Select and 'copy' all the text in the box.
Note the 2 browser windows open, the current bread and the pastebin dough link.
It's a good idea to keep your windows tidy and not have too many open.
RETURNING TO STEP 4 - VIDEO 4 - SLIDE 4
CREATE A NEW THREAD
When live baking, at around 650 - 670 posts, create a new thread.
If it's busy, start at 630 - 650 posts.
Bake earlier rather than later.
Tell the group you are Baking
Or post the Notables Bun
This assures everyone that there's a baker.
Open the Catalog in a new window.
Click 'Create a thread'.
We will be baking in the practice bakery at /comms/.
The /comms/ catalog link: https://8kun.top/comms/catalog.html
Open it up, follow along in this thread and actually bake your first BrEaD.
STEP 5 - VIDEO 5 - SLIDE 5
ENTER THE THREAD INFO
If, after clicking on 'New Thread', the posting bar sticks at 100%,
open a new catalog window and look there for it. If it's not there keep
refresing the page.
Sometimes it can take from 30 - 60secs for a thread to post / show.
Let's now enter the info and create our new thread -
STEP 7 - VIDEO 7 - SLIDES 7 & 7a
COPY THE DOUGH INTO A NEW PASTE
You've made your new thread with 4 dough sections? NICE WORK.
The last dough post (the 5th at the moment), is the DOUGH post.
Now let's make a new pastebin - the fresh dough including your new imaginary notables.
Let's go….
STEP 8 - VIDEO 8 - SLIDE 8
POST YOUR NEW THREAD LINK
That's it - Baked!
How's it looking? Let us know.
Now we need to go back to the current bread and tell the folks where to go next.
Post it any time from 730 posts onwards.
Let's just practice here, in our new thread.
First, let's grab the link, then paste it in this thread, pretending it's the end of the General.
Take your time, I'll have a short break while you go through it all.
Once your new thread link is posted, we'll take a look at it unless you tell us it's too bad to.
kek
At the foot, 'create new paste'. That's the save.
The url will then change, and that's your fresh dough link.
Copy it and paste it into your new thread.
Got it fren. TY
STEP 9
TIMING
This slide gives an idea on timing, and the sequence we generally make when baking.
Note that with timing, all bakers are different and all shifts are different.
Play it by ear and find your own timing.
If Q posts and it's day or evening shift (busy), or if there are issues with the board, you may want to start baking at 630 posts.
If it's a slower bread for instance graveyard, you could start baking at 700 - 720.
It all depends, and one of the skills you'll learn while baking is timing.
Bakers are constantly working on getting their timing bang on, so don't worry if you're early or late, we all are sometimes.
Thanks wnb!
FEEDBACK & GOING FORWARD
Hope you've enjoyed the seminar, and please, your feedback is very, very welcome and helps us to constantly improve.
We'll keep an eye on this thread throughout the week, so if you come up against any issues, or have any questions, post them and we'll help you.
Recommend coming back to /comms/ anytime and making as many threads as you can.
Doing this will cement what you've learned here this eve. You start to get into a rhythm.
Next week we'll cover 'Notables, Timing, Tips and Traps', and do another practical sesh the week after that. Drop in any time, any week. We are here for you and dedicated to teaching and supporting you.
Thank you for coming!
WELL DONE NEW BAKERS & THANK YOU, BAKERS
o7
POST YOUR QUESTIONS OR ANY ISSUES YOU HAD
Great to hear. Hope to see you again here, or in the bakery.
We'll be covering Notables next class, next week, and any Qs anyone has.
We're all going to do more advertising this week as well.
Excellent. Look forward to seeing you.
Okay… gotta shoot now.
See you all next week!
Teach out
WWG1WGA