LIVE Baking Seminar

04/02/2020

We in here

Welcome To LIVE Baking Classes in the Q Research Utility Kitchen

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

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General Announcements

* Baking Class in /comms/ every Thursday @7pm ET: practice baking, Q&A, all are 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), >>8274 #6 (3/19/20), >>8872 (You) #7 (3/26/20)

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, #6 http://archive.vn/wip/Xx8P3

(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

Step by Step E-BAKE Instructions, Draft 1

>>9252

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!

A Little History - the Baking Adventure

Baking is exciting but not for the faint of heart. Bakers play a key role and are therefore a natural target for shills and other Qresearch opponents. Discussion by bakers of past BO/baker habbenings: >>9206, >>9209, >>9211, >>9214, >>9218, >>9220, >>9221, >>9222, >>9280, >>9296

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

>>9258 How do you insert General Image in TOR bakes? >>9278

———— Class #7 (3/26/20)

>>9258 (You) How do TOR bakers use the Iwo Jima video?

>>9135 Can we recap?

Baker Tips, Tricks & Traps

———— Class #1 (2/13/20)

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

———— Class #2 (2/20/20)

>>6431 What is "pastebin"?

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

>>6480 Even the worst mistakes are fixable

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

>>6525 How to post off-bred links

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

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

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

>>6676 Never feel dumb

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

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

>>6695, >>6735, >>6752, >>6754, >>6769, >>6822 Bakers on nick-names, icons, pastebins

>>6848 Baking trick (what to do while waiting for thread to drop)

———— Class #3 (2/27/20)

>>7340, >>7072 Baking Steps 1 - 9 (slides only)

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

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

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

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

>>7106, >>7177 Baker pleased to see 2 late gy bakers vying for the bread

>>7116 Eight tips for creating notables posts (to help bakers)

>>7175 End-of-bread issues

———— Class #4 (3/5/20)

>>7189 Summary of Baking Steps (eight)

>>7209 "Create a Thread" versus "Post a Reply" >>7212, >>7220

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

>>7216 Laptop is fine for baking

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

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

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

>>7298, >>7303, >>7311 Two-page notables (discussion)

>>7321 How to create a new dough paste

———— Class #5 (3/12/20)

>>7573, >>7575, >>7582 In response to "I suck at baking": How to reduce baking stress

>>7731 Pastebin.com works with Mac OS

>>7642 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

>>8237 Tell anons to plz state the main point when posting Q proofs, etc.

———— Class #6 (3/19/20)

>>8352 Note-taking wo/baking, baker's assist controversy >>8365, >>8385, >>8413, >>8419, >>8433

>>8544, >>8562 When to drop note-taker notables

>>8788 "8chan" baking vs "WWG1WGA" baking, cooperation w/anons

>>8373 Who's responsible for checking notables (bakers or anons)? >>8388

———— Class #7 (3/26/20)

>>8885 The perfect bake: composition, timing, snipe >>8887, >>8888 (You), >>8889

>>8911 Role of bakers on the board plus bakers/BOs >>8915 (You), >>8923 (You)

>>9127 Baking thread a continuing resource

>>9136 Taking notables/baking for a baker

>>9186 (You), >>9193 (You) New bakers coming online, anon encouragement

>>9181 New baker's dough & notes plus feedback >>9188 (You), >>9191 (You), >>9195

>>9191 How to handle notables when there is more than one baker per bread

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

* Muh Collector "how to" on notables >>9006, >>9009

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

dough:

https://pastebin.com/mepueG0u

Dough usually changes during the week, updated version will be posted within a half an hour of Thursday class (starts 7 pm ET each week).

"Teach" sick this week, send him some good energy ok?

I will take the class, then. Got the slides and vids for newbies.

But we can also do Q&A, got a lot of new or newish bakers right now, maybe you have q's or concerns?

One thing a lotta new bakers have q's about are notables–here are some typical q's:

• how many of 700+ posts to actually notable?

• how d'ya decide what to notable?

• why do different bakers notable different things?

• how d'ya deal with anon complaints?

• what if something is notabled but you think it's shills doing it not anons?

• how do you deal with anon analyses that are just from the anon but well-done (no sauce)?

• how to strike a balance between being too open ("is everything ok anons?'') and too cantankerous ("my way or GTFO").

• can i edit article titles so they're not so long–or so biased?

• what is my responsibility as baker and what is the poster's responsibility when posting?

• how do i ghost and when is it appropriate? (what if Q posts and there's no baker there?)

These are just a few questions to get things going…..

Baking, but here as well

Here if anyone has questions, but also wanted to mention this.

This is why the title formatting matters. The wrong format of putting the : in the wrong place will crew with scrapper sites like wearethene.ws ; it didn't catch the breads with the wrong formatting, and only caught the last one and next one because of the correctly formatted bread.

I just copy and paste the last bread's title (assuming it's correct) then change the title and number but nothing else.

This example happened today so i thought I'd post about it just to show how incorrect title formats screw with scrapper sites.

>>9325

New and occasional twilight baker from last week here

Out of the questions that you proposed, I think these are the two that I am most interested in.

>* how d'ya deal with anon complaints?

>* what if something is notabled but you think it's shills doing it not anons?

>>9327

yeah, saw ya over there. hope bred isn't too quick.

>>9328

Can you be specific about wrong formatting?

Do you mean without colons?

Misplaced colons?

Is this a problem for example?

dough: https://pastebin.com/mepueG0u

if you can make up a "stylesheet" specifying the stuff that is really a problem (mandatory), it would be helpful.

>>9329

> how d'ya deal with anon complaints?

If it's the person who ALWAYS complains, which you might see anons and bakers call "rainman" or "megashill", just ignore it. Another anon that some call "newsfag" posts a ton of articles sometimes 20 or more than complains when all of the posts aren't added. Maybe check if some are note worthy but if not just carry on.

But for legitimate complaints, hear the anon out and discuss it if possible to come to some understanding. Anons like when a baker will be transparent and discuss what ever they're talking about.

>what if something is notabled but you think it's shills doing it not anons?

Don't add it and say why. I've done that. Someone (either an anon who doesn't know or an actual shill) notables something that either an anon or shill posted and it seems to you it's a shill post, just don't add it.

>>9329

be back in a coupla, and we can talk about those. What are your ideas so far?

>>9325

ThanQ for your work

>>9327

greetings, good to see you here

>>9328

wearthene.ws anon?

>>9329

>anon complaints

depends who they are from

whiny shills–forget it

if polite, i'll try asking them q's.

like, why is it notable?

often, they don't give very good answers

sometimes i say

Can you give a short title or description for the notable?

Again - often, they can't.

But sometimes, they can - and the notable goes in.

if not, then i tend to say, well it's going into qresear.ch, so it's still available there.

>>9334

No I just noticed it. It's been fixed since I noticed it though. Just thought it'd be a good idea to mention it tonight.

>>9331

It's where the colon is, it should be after the number

Q Research General #11089: The Truth Will Set Them Free. Patriots On Point Edition

*Q Research General: #11088 Operation True Colors, Karma WILL Repay (You) Edition

*Q Research General: #11087 Notables Doublin Edition

*Q Research General: #11086 OANN Can't Stay Edition

*Q Research General: #11085 The WHOLE World is Watching Edition

Q Research General #11084: No More Kiss the Ring For You Edition

>>9332

Cool, I appreciate the quick feedback!

>>9333

>What are your ideas so far?

Honestly after baking a few times I've come to the conclusion that when I bake its my kitchen and I include the things that seem relevant. I haven't noticed any direct complaints to deal with yet, and I would like to think that I would address any real complaints directly as long as the bread isn't moving too rapidly and the person is open to discussion, and if not just ignore them.

When it comes to anon notables I always take a second look if I hadn't taken a hard look yet, if it doesn't seem notable to me I would probably just tell them it's not being added and move on, deal with their complaints after.

>what if something is notabled but you think it's shills doing it not anons?

i actually meant 'nom notable' but you prolly know that.

might even just be one shill ip hopping too.

can be frustrating.

Easier if it's an article or tweet coz you can say why not notable, find a valid reason (not that relevant, not good sauce, etc.)

When it's an anon q proof (groan), i tend to INSIST they say exactly why it's notable and give a short description, not just "look anons - wow!".

They act like anybody who doesn't see the brilliance of the post is stupid. Well fuck that - let them explain in words, sorry i'm so dumb!

Late night shifts, i sometimes tell em i need to look at it more and make em wait til nb. not to be mean, i WILL look if there's time. And then ask specific questions (similar to those above).

My tactic with shills who sound credible but won't take no for an answer is to be as reasonable as possible but still hold their feet to the fire. Last reasonable person still standing wins.

whatever you do, try to bake in 10.

if someone has a question, answer them in one of your bundles. for a stupid or naive question, or a self-nom, usually if you wait, an anon will answer for you.

>>9337

I take it that a super kewl "no colon" approach is not appreciated?

Q Research General #11086 OANN Can't Stay Edition

>>9338

No problem. As for notables you kinda get a good handle on what to add and what not to. Relevant news, Trump tweets, digs, side by sides, graphics, and other things. I personally try to stay away from sauceless tweets and weird theories that don't really make sense, but will add if enough anons nominate and understand it even if I don't.

if it hasn't got an URL it ain't notable.

only exceptions is anon opines that tickle the almonds.

>>9341

breaks everything. scrapers, baker scripts.

you are one of the worst offenders, so learn this well.

Why are you holding a "baking class" in the middle of a Presidential Communications briefing?

Seems like your scheduling is suspect. Don't you actually want anons to attend?

Why do you all NameFag? Goes against anon code.

Why does your "leader" mimic another anon from a spiritual borad on 8kun?

Very strange coincidence. (Oh yeah there is no such thing.)

>>9346

Why did your mother take dick from truckers at the rest stop, the world may never know

>>9346

>Why are you holding a "baking class" in the middle of a Presidential Communications briefing?

>Seems like your scheduling is suspect. Don't you actually want anons to attend?

They're every Thursday retard.

>Why do you all NameFag?

There's one baker with a name right now which isn't used on /qresearch/, this is /comms/ which is where bakers talk about baking.

>Why does your "leader" mimic another anon from a spiritual borad on 8kun?

What the actual fuck does that even mean?

>>9346

>Seems like your scheduling is suspect. Don't you actually want anons to attend?

Its a shame you cant multitask anon. Stick to the black and white crayons in the future.

>weird theories that don't really make sense

kekking

those are such a NIGHTMARE!

i try to 'suss out'

>>9345

think you got the wrong baker, i'm sort of obsessively traditional about colons and other stuff like that, but find me examples and i'm happy to look at them

how about putting dough and paste on the same line? ok, not ok, or so-so?

see >9331

>>9346

Baking class happens at the same time every week, we don't control the briefing (hard to believe, I know)

>>9338

>I've come to the conclusion that when I bake its my kitchen and I include the things that seem relevant.

yes, it is YOUR kitchen within limits

You'll learn thru feedback about notables, but yes, if it's notable to YOU the baker make it a notable

One of the unique things each baker brings is perspective and it flavors the notables selection, this is a GOOD thing.

I cannot stress enough how different viewpoints are good, if something doesn't make notables in one bread it will in a subsequent bread if it is truly notable

>Why does your "leader" mimic another anon from a spiritual borad on 8kun?

Seriously though, wut.

>>9346

are u kidding? those boring pressers happen every day.

>anon code

gosh, didn't know they was one!

>>9346

which leader?

we have lotsa leaders here

which one? and which board–curious?

60fdc9

take note of the language and the implications, insinuations and accusations

a classic example

>>9352

>control the briefing

that's in phase 4, kek.

>>9358

Exactly. Summed up by this pic.

>>9358

yes, let's get out our microscopes to dissert the organism….

>>9353

>if something doesn't make notables in one bread it will in a subsequent bread if it is truly notable

Thank you, really great point. The same things get brought up multiple times a day whether they are already in notables or not anyway I've (painfully) noticed.

>>9361

*dissect!

Ah I see, 60fdc9 was a live exercise. Very smart to include in the class! kek

>>9340

bake in 10?

Honestly, I filter rainman sometimes when baking. It prevents me from starting shit while baking which would get me distracted.

>>9364

yes, we always try to get shills to attend

makes the class as realistic as possible

>>9361

delicately and decisively dissect?

a classroom is a perfect place for examples

and some anons present very, very good examples of bad behavior

case in point

60fdc9 is a provocateur that has cast out bait and gotten nibbles to slide the thread

meaningless pilpul to distract and divert energy from more useful tasks

>>9369

i never filter anything but hardcore porn when baking

anything else, i can ignore

can usually ignore shills unless they start begging and pestering

here's a good one:

shills who start up after @600

that can be tough

they do it on purpose sometimes

listing multiple notes the baker has no time to look at

usually, i'll say

'sorry, no time now, plz repost nb'

>>9366

tops of breads are 4 posts, dough, then:

bundle at 200

bundle at 400-500

bundle at 600-650 last call if you do that

maybe a final bundle at 680-700 "baking now"

fresh bread announcement

no need for anything else. nothing worse than a chatty baker.

any newbie lurqers here hoping for walk-though of basic baking steps?

>>9373

>'sorry, no time now, plz repost nb'

feel no guilt over that!

a baker's time is precious

anything that is truly notable will be posted again and again and again until a baker makes it a notable and sometimes it resurfaces and is notabled again and again

Here's another q for new bakers:

What happens when Q starts posting and you're collecting notes up-bread so you don't know? Have any ideas how to prevent that from happening?'

>>9375

That's what I try to do.

If it's a slow bread and I actually find something interesting to discuss, I'll keep it to below 20 posts at the most.

>>9373

I've been keeping a namefilter on because of freddy and ebot, then sometimes I don't feel like seeing rainman spamming.

>>9376

Here!

>>9382

many anons use a script that starts fading all your posts after 15. not good to be a faded baker.

>>9375

okay. you mean there should be just 10 posts from baker.

well, i post more than that.

But what do i post?

Mostly stuff like

"tx, anon. added."

"notabled lb."

"sauce plz?"

"why notable?"

"can you give a short description?"

"posted last year"

[also add sauce posts when anons do not response]

might also posted LMAO, espec late at night when breads go for hours. more participatory atmosphere, informal.

>>9381

use one of the scripts like Toastmaster so you know right away (within 30 seconds or so) if Q posts. Ribbit!

>>9385

Never liked that script and think it's dumb. If a baker has to talk about something whether it's notables or crumbs or something, or any other unforeseen thing they'll get faded by that script.

>>9375

That's pretty much what I do, honestly I don't like to say much if anything at all while I'm gathering notables and checking previous notables (if I haven't already been lurking most of the day and can spot things that were already added)

>>9381

>What happens when Q starts posting

So far, that is my worst nightmare

>>9386

>"tx, anon. added."

I do use that line if it's something that I missed, or already added so they don't keep asking me over and over again

>>9375

But I'm curious.

What is wrong with baking communicating with anons–or even participating in diggs, which i sometimes do at night, espec if they are in my area?

What makes sense is that bakers avoid getting into random shit-posting while on duty. But other that that, why is interacting with anons a problem? Good comms matter.

>>9381

>Have any ideas how to prevent that from happening?'

Use the JS that has your and Q's post counter at the top. It lets you scroll to it too. It can color the posts a different color too but I like it plain with just the scroller.

>>9389

you may think it's "dumb" but people use it. Do you want to look stupid? Inconsiderate? Look like a shill baker?

>>9386

save those for underneath your bundles. say it all in the bundles. with a bundle every 200, anons get used to idea that you will either have their notable or a response in the bundle.

>>9385

>fading posts.

that's ok, their choice.

remember, i bake a lot on slow shifts. during the day, there's little time for chit-chat. busy every second.

>>9383

ok, let's go thru the steps then.

Class officially starting for anyone who wants to learn how to bake

>>9383

here we go, you ready?

BAKING PREPARATION

• Download the General Image (here), and save to your system.

• Open your text editor.

Let me know when you've done these and are ready folks.

>>9397

I have always considered getting chatty because of "slow bread" a copout. There are millions of people watching even during a slow bread. If they see that the baker is receptive and adding descriptive titles rather than spamming like a second rate DJ, they come out of the woodwork and great breads happen.

The more "personality" you put out there, the less they do that.

>>9396

understand, just not my style.

basically, we all have preferences.

some are terse, some more interactive

i don't judge either way

there is no baker ideal in my book

only thing that matters:

• is baker competent and reliable?

• is character above board?

• does baker try to learn/respond to input?

everything else is a preference, imo.

>>9396

I could care less honestly. I do my job properly when baking, add notables in the correct way, and have the bread baked before the last one is finished in time to post a fresh bread link.

As long as I do that I don't mind discussing something briefly if it's interesting.

>>9404

your opinion, anon. one person's spam is another's thoughtful discussion.

don't like personality?

Q has quite a bit, so does POTUS.

Personality/individuality is not ego.

Plenty of individuality on this board.

Don't have to be plain vanilla to serve.

o7

>>9383

still here anon? anybody else baking or at least trying to follow the steps?

>>9400

>here we go, you ready?

LOL! Is anyone?

>- Download the General Image (here), and save to your system.

The general image here…..

>>9414

Sorry childanon needed attention

>>9411

my outlook:

we can agree to disagree.

preferences not mandates.

traditions not rules.

i don't like everything other bakers do

they have different preferences

so what?

bakers come here every day and work for nothing, all day every day.

what else really matters?

How long does it usually take BO to delete flagged breads, I created the second one earlier and the one a few moments ago without a title trying to be here #7 and bake at the same time…

>>9419

I reported both

>>9417

no problem will post next couple of steps, let me know when you are back (is that's possible).

>>9421

>let me know when you are back (is that's possible).

I have returned

STEP 1

Find The Current Dough

>>9421

eventually will be locked and later deleted

but if you hold your breathe you'll turn blue

anon here, just following along not going to prectice cuz I beeb drinking

been drinking

>>9420

>>9419

So it seems the BO was solo for a while. I asked because of having a similar thought to you. It was taking forever for things to be deleted, edited, etc; so I asked the BO.

>>>/qresearch/8615224

>BO, what happened to the BVs? You don't need to get into any kind of dramatic details or anything, just wondering. Noticed only you are doing moderation now. If you need help I'm sure anons would step up if asked.

>>>/qresearch/8645510

>There was some internal drama but essentially all the BVs were fired during the downtime. To put it simply there were too many power struggles and games for what is essentially a janitor position. The job is not to shape opinion it's to have a functional place to discuss Q related topics where the full right of freedom of speech as allowed under US law. I have appointed 2 BV's.

Seems he was on his own due to "internal drama" and has now added 2 BVs, so things should be going faster I assume soon.

>>9424

videos take a while to load

so i'm gonna post the next coupla steps

recommend you click on vid in ADVANCE

so it's loaded before you need it

>>9430

got that, anon!

;-}

>>9419

>BO to delete flagged breads

here?

I don't usually delete anything

it'll fall off the catalog eventually

no worries

that's why this is the practice kitchen

anything valuable I keep track of, everything else…

>>9432

STEP 2

Copy The Current Dough

>>9434

Grrrrr issues here wont allow me to continue, will return at a later date tho

>>9435

No, the main board, the second bake earlier and the one I just did while trying to watch 3 boards at once

STEP 3

Paste The Dough Into Text Editor

>>9438

it's ok, children come first.

we'll be here every week.

and you can try the steps on your own as well.

o7

think i'll continue to post the baking steps, in case we have any stragglers–not uncommon.

STEP 3a

Trim The Notables Section

here's the first complex part of baking

can seem confusing at first

but later, not so

Step 3b

Make space for your new notables.

(We've just a video for this one atm.)

Steps 3a and 3b go together

Good to get this done not to wait until very late minute

I usually do this around 550 to 600

By then, I know about how much room i'll need

me , myself what I had trouble with last week was the pastebin link and the fresh bread link. there was something else I struggled with but I cant remember now

tis just a comment, stay in ur groove baker

>>9430

>bakin' after drinkin'

if yer following along, hope ya can follow tthe process (sort of)

never know when ya might need to do an ebake after a party, kek.

>>9450

Have you worked on them/understood what you were having trouble with?

>>9450

that's ok, we're not quite there yet

but understand some of the problems

we can look at them

STEP 4

Okay…..

Now we're going to….

Create A New Thread

NEXT PHASE…..

Open up the /comms/ catalog in a new window.

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

I"M following along, pastebin prob was that I didnt save it 1st

STEP 5

Enter Thread Info And Post Thread

IRL, you typically enter the thread info pretty early and set aside until you bake (must later)

>>9439

>trying to watch 3 boards at once

KEK

thanks, I needed a laugh

in the future if you are baking I think it would be best if you kept your attention on the task

conversations here are not nearly as essential

to answer the question if past history is example FJ does his janitor's sweep at least once a day, occasionally he'll be online more often but no regular pattern other than at least once per 24 hrs

An earlier problem i had was hitting Control X (CUT Pasta) not (COPY pasta) when doing the dough post.

Really screws up the bake if you don't catch it!

STEP 6

Post The Rest Of The Dough

Once thread is there, posting the other 3 pages isn't too hard

just make sure you notice the past partitions:

/////////////////// BREAK \\\\\\\\\

And leave them out of the dough!

>>9460

OH man, watch ur fingers! I gotta look as I type

>>9458

but bakers often like that kind of challenge…edgewalkers, we are.

STEP 7

Next up, we'll……

Make A New Pastebin & Make The Dough Post

Almost baked

Shift of gears.

This involves a few steps when time is short. So can be a little challenging.

Gonna add in a slide here that i made for e-baking, breaks it down a little more.

Gangs all here. Wutz hapn’n bakers and future bakers? Morn’n baker stroll’n thru

Step 7a: More Details on New Paste

• First, open Pastebin.com & click 'Paste'.

• Second, copypasta ENTIRE dough from text editor into "Paste" field.

• Third, click on "Create New Paste" at page bottom (next: a capcha!)

• Fourth, copypasta the link from browser window into "Post a Reply" in new /qresearch/ thread.

(If everything is copacetic, you can also go back to old bread and post a "fresh bread" link.)

>>9431

The BV's got the axe post-August?!

That is to say, those BV's that assumed control post-8b departure one year ago got shitcanned - is that correct?

>>9470

hey bro, good to see ya!

STEP 8

Last step!

Post Your New Thread Link

more or less the same as the fourth step in 7a.

>>9472

From what I read, it seems the BVs that BO had got fired during the shutdown, and BO just hired 2 new ones recently.

Hey gyb. You see my cool baker class psa over the past several days?

>>9473

>>9462

how ya doin, anon?

do you see what confused you about this part of the bake?

got any q's?

>>9465

was going to comment on step 7 to scroll to the bottom to save, but the mp4 was good and explained it all

>>9476

BO as in 8b, or BO as in FJ (post-8b departure)?

Apologies for the interruption as well, Baker - been out of the loop for a while and would like to catch up.

>>9479

well the fresh bread link?

>>9481

Oh this is FJ, the current BO.

When I said shutdown I meant when 8chan got taken down and before 8kun was up.

>>9479

>>9482

confused about last two steps

>>9477

Yes, this morning!

very cool.

Was tempted to reply but ya gotta leave sometime. i'll have to come up with my own ww1 version, i like those old timey posters.

Have a couple moar I am working on. Will slide em your way when done>>9486

>>9483

Gotcha.

Kind of amazed he let them go.

Will keep other opinions on the matter to myself.

Much appreciated, Anon, thank you.

>>9480

>to to bottom of pastebin.com to find the link to click

yeah, i mention it in the slide i added, which is from new e-bake instructions:

>>9252

any bakers wanna take a look? maybe good for dough so panicky anons can follow step by step. but would like more than one set of eyes.

>>9489

Well if it was as bad as he's implying, I'm glad they got fired.

It would've been a shit show with them on 8kun.

And no problem, not sure many saw that in meta.

>>9479

if you can articulate it right now, what is confusing? when does it start getting confusing? when you finish posting last page of the dough and have to post the dough link?

Poor doc got ate up today cause he accidentally changed his pastebin to private. Rainman was relentless on him. Doc was a trooper tho. Remember that budding bakers: Can’t let the shills rattle you or you won’t be a baker for very long.

>>9491

…Yes, yes it would have.

Gonna scour the meta later to read up on that, if it's still there.

Again, thank you.

I hope you're having a great night, Anon.

>>9492

Well I think I got the posting of the dough link now. that has to done before the fresh bread link right?

But the fresh bread link is confusing me

>>9493

I saw that. At first I didn't understand what was going on because I had only just got there and thought someone was literally keeping the dough private so no one could check it, but realized doc was mistakenly using the "Paste Exposure" option instead of "Paste as guest" I think. It was resolved. I think I called him a faggot/retard or something once so sorry about that, kek.

>>9494

You too, and it's very recent and still there. Links are in my original post about it: >>9431

Sounds like you got this part below, but typed it so here it is:

AFter posting all the dough page to the new bread, you got BACK to the text editor and hit Control-A to mark the entire text. Then Control-C to copy it.

The you go open pastebin.com. look for the buttom and click on the PASTE button on top.

Then use Control-V to copypasta the whole dough from your text file into PASTE box.

==

posting of the dough link now. that has to done before the fresh bread link right?

YES. Because otherwise, you can't link to it!

>>9499

So you are straight on how to do the dough post? Only thing I left out in >>9499 was going to bottom of page to create the link using Create New Paste.

>>9499

I think you misunderstood me, I (think) I got the pastebin post but, going BACK to the current bread, the FRESH bread link

Once you have your dough link–and have posted it–you can do the Fresh Bread post.

Step by step:

1. Copy link from Dough post in new bread.

2. Then go BACK to old bread and copypasta as a post with

fresh bread

around 730 or more

>>9502

to post the fresh bread link is what is puzzling me in the current/previous bread

>>9502

I wouldn’t go “back” to current bred. I would have an additional tab open with current bred so I can just paste the new thread number into my fresh bred post.

>>9504

if this make sense, great

otherwise, let me know

>>9491

>if it was as bad as he's implying,

watching from the sidelines I'd say it was very very bad

a true 5th column

same group that wore 8bit out and caused him to relinquish control also turned on FJ

almost poetic justice

almost

>>9505

think of the Dough post link as the knot at the end of a rope.

Once you've create the the "knot" in the new bread, you have to carrt it back to the previous bread to make the connection between the old and and the new breads.

That way, anons can follow the rope from old to new.

>>9505

that is where the time constraint comes in…

gotta bake late enough that the old bread is filled, but early enough that you can post

FRESH BREAD

>> 999999

>> 999999

>> 999999

Before the end of the bread…

timing

timing

timing

you're doing great picking it all up

keep asking questions and trying things

>>9507

NNooo, because if anon clicked on it he would be directed to the dough link instead of the original link with the IWO image

am I making any sense here?

If I am incoherent I will get out of here

>>9506

i know– i have two tabs open too.

but still think of it concretely as going "forwards to new bread" and "back to old bred"

time vs space analogy, kek.

i found this confusing too at first.

anon is a bit tipsy, as well - did you see above?

but if he can figure it out even now, he's probably is great shape for a real bake soon.

Kek. A bit tipsy. Nothing but the best for baker fam

>>9512

>>9510

yes – one of the things that can be kind of stressful.

last night, newish baker was on and shills or idiot anons were giving him trouble coz he posted fresh bred link too early (wasn't even all that early, he just announced it early–imagine he will learn not to do that soon!)

>>>anon is a bit tipsy, as well - did you see above?

yup a bit I hope above is green

YOU guys sre great! I'm going to step up to the plate soon

wow made green text

>>9511

you are making total sense, anon.

i was going to talking about different link options that but didn't want to introduce too much at once.

Key thing is to give anons a "bridge" between the previous bread and new one. TBH, you can link to ANY post at the top of bred–the OP post is one option. The DOUGH post is another.

Either is fine.

>>9515

>>9508

Yup, I really haven't seen any BV in the board log yet. Maybe I've missed them but I still haven't seen much more activity from any BVs.

>>9511

stay here

keep asking questions

we love it

we love new bakers

>NNooo, because if anon clicked on it he would be directed to the dough link instead of the original link with the IWO image

am I making any sense here?

yes. the post # you want to copy is the OP

not the dough post

you copy the post # of the 1st thing you posted the Original Post (OP)

that is the post # that gets posted in the old bread to lead anons to the new bread

A lot of bakers do not or do not have time to post a FRESH bread link anyway, so I guess that part is not too big of a deal anyhow

>>9513

>nothing but the best

afraid i'm not serving refreshments tonite, nb not well which is why i'm teaching. didn't have to time to go shopping before class. or order from Amazon Fresh late week, kek. All i have is Fiji water >>9324

Maybe some scenery shots would help tho. Nature girls, every one….

>>9508

>almost poetic justice

>almost

Not wrong there.

Sounds like the fuckweasels got what they deserve in the end.

Thank Christ for that.

Inspiring, in a way, as is this course.

May volunteer in the kitchen tomorrow, if time allows.

>>9508

Actually not as bad as you might think.

I moved up, not down.

Eight headed dragon.

Board logs.

If you figure it out, please keep it to yourself.

>>9521

zero bv posts as far as i can tell. FJ does most of the work, i think he's on every day at least once, but Rusty tracks that activity more, i think.

>>9524

Although if you don’t, anons will give u sum brief shit next bred. Old timers don’t care.

>>9521

very rarely, but I have seen other login names besides FastJack

https://sys.8kun.top/log.php?board=qresearch

>>9524

as a new baker, you can get away with a lot. anons are very supportive. they ALWAYS know when baker is new, so don't be fooled. it's only shills that crap all over bakers, whether new or old. if they do it to new bakers, i try to make them sorry for it.

>>9528

>>9530

I honestly give him credit for the job he is currently doing. Not bringing anything from the past into it, the board is running well.

He could be faster on some deletions, edits, and other things but the BVs will help with that.

Anon, I usually bake in the mornings. If you like to take over the kitchen I can be a safety net. Just gimme a shout.

>>9526

>>9522

OK, Normally, I scroll through the bread and I scan or read almost every post.

Here is what I noticed, The bread is done or almost done before I get to the bottom.

My inclination is to read everything! I think I have to supress that. thoughts

>>9508

So the fuckweasels got what they deserved in the end…

That is a genuine relief.

Inspired to bake tomorrow, if time allows.

Workfagging has been weird lately.

Thank you for catching me up to speed, much appreciated.

God bless you.

I hope you all have a great night.

>>9508

r u sure?

when did they turn on him?

before deplatforming?

here's a q for you all:

Who the hell did the actually baking for FJ once he threw all the regular bakers outta the

kitchen? I strongly suspect FJ does not bake.

Yet he had a 24/7 baking crew all of whom seemed pretty experienced. But were not part of core group under attack by FJ.

>>9537

The mods.

>>9522

am i the only baker who learned to copy the dough post to FRESH?

i just followed what i saw other bakers doing

and seems like many still do, kek

and yes, Fresh bread post is optional

Someone can learn to bake, get proficient and then mess with fresh bread post.

>>9537

NB and RGB were the regulars post-8b departure, or so it seemed. Not entirely sure.

It may have been that the BV's under FJ, right up until August, may have baked as well from time to time, but that's personal speculation.

>>9534

U learn to see the patterns in the bread. You will skip posts just cause you know it’s shill or slide material. Also depends on time of bred. Moves faster after 0830am est. all the little things you finger out along the way.

>>9534

you are not suppressing anything.

it's just that it takes time to bake bread–at least 50 posts worth at this point–because of bread lag.

>>9537

>Who the hell did the actually baking for FJ once he threw all the regular bakers outta the kitchen?

I thought the other BVs did, and I think some bakers were allowed to because I saw the dough with their pastebins.

>>9540

when i learned to bake, night bakers i knew were magavelli, astrobaker, nightbaker, my fren with "stupid" on icon and stove, and (very late) "pixels" or "sparkles" baker who is still around but claims to "identify as note-taker"–but is an excellent baker. wnd and rgb often baked mornings. maybe there were other bakers during the day i think but i didn't know them, baked nights mostly – by the time i baked days, some had left. this was about a year ago.

>>9537

>r u sure?

hell no

no way to be sure unless you have BO or BV privileges on /qresearch/

and I don't

>>9537

>here's a q for you all:

>Who the hell did the actually baking

I have suspicions, nothing more

>>9539

I learned way back in the dinosaur days

all same same

link to OP

link to dough post

all lead to new bread

>>9537

I was baking around that time as rgb and I were pretty regular handoffs to each other. Seems like a long time ago. That was when the namefagging accusations started occurring. Totally organic of course.

>>9545

Yes… remember them too.

TIPSY anon checking out here. THANKS to you all! Godspeed

>>9595

AB stuck around? Nice.

RGB is a damn legend. Good person to learn from.

WNB seems solid, been checking in on the morning spot.

>>9547

Keep kicking ass, man.

You do good work.

>>9544

Bakers had to decide whether to stay or go to /qrb/. Also whether to bake breads the way FJ wanted them or to bake traditional breads with notables. I stayed and baked traditional breads; i think rgb did also, we also sniped fake bakes in the catalog. Other bakers did bakes for FJ thinking to outsmart him but he had all the power, not really possible. Then he kicked them all out. FJ REALLY did not like any baker except his own.

Bunch of us ended up on /qrb/ until "revert"; i stayed there, other returned to /qr/. Still miss /qrb/ as it was then, incredibly productive digging board, kek.

Was it the BVs who baked? no clue.

>>9550

Dammit.

Meant for:

>>9545

>>9545

you and rgb used to trade off around errands, ha-ha. One morning bred has like 5 handoffs.

Shout if you wanna bake tomorrow

>>9549

>>9550

haven't hear from AB for a long time, he got into a tangle with some other bakers but may have left because the atmosphere on the board became so toxic. Almost forget until i looked at a coupla breds from last Spring the other day and it all came flooding back. Not a trivial attack. I remember praying all the time then, was the only thing i knew to do aside from stubbornly staying in place.

>>9547

>totally organic

ha, ha.

(((they))) started a spam campaign against rgb around june i think. and were just starting in on you about the time FJ took over the board.

>>9556

It was right to stay in place and weather the storm.

Sincerely, God bless you.

Once the whistle was blown, other major life changes had to take place.

Worse than just toxicity in some cases.

Rusty's assessment of 5th column is no joke.

>>9549

hey tipsy anon, tx for comin'. Hope it helped.

>>9551

All I know is my breads were locked immediately.

Really pissed me off.

>>9556

>>9550

Right here, kek.

Never left, still digging, making graphics, baking, etc. I've been focused on spreading info on twitter until my accounts suspended for nonsense reasons, on 4/pol/ studying the massive influx in attacks on Q and anons by shills, and making graphics/doing digs on /qresearch/. I bake many times a week, but since there's a lot of bakers always able to bake I don't need to bake as much. If there's a ghost handoff I'm there for or just think some baker could use a break if they say so then I'll take the handoff. Can still bake very well.

But none of the stupid shit mattered when 8chan got shutdown.

>>9556

>haven't hear from

And yes you have GYB, probably every day kek.

>>9558

no, not a joke. none of it.

amazing after all that went down that everyone drifted back to 8kun in november.

>>9560

yes breads locked IMMEDIATELY!

my goal was to get thru to at least the dough post

but i never made it

the real goal was to have a great bread title that everyone would see until they could delete the thread

"REAL PATRIOT NOT MUH JOOS BS BREAD"

not a real one but could have been….

>>9560

Glad to hear you're still around, man.

Hope all is going well.

May be around tomorrow as well - workfagging is weird now. Reasons obvious.

Gotta crash for now, though.

Take it easy.

Happy to hear you're still kicking ass.

God bless.

>>9561

well, this IS an anon board

so you just never know….

ha-ha-ha….

i have a baking fren from endchan i have heard from

but maybe i have?

o7

>>9560

good to know you are here, you know a lot about my 'arc' as a baker.

as a new baker, got thrown right into the middle of everything, didn't know enough to sidestep.

within a couple of weeks after i first baked, 8bit stepped down and the official shitshow began.

Caker has been around for a while too. Always did heavy lifting.

Guess I should officially end the class after 3 hours, kek.

Thanks to all for coming

Getting the perspectives of so many different bakers is amazing.

What is interesting is that although classes tend to be small, we are definitely getting new bakers–and some seem to be sticking, despite all the growing pains.

>>9557

Not a good time. Had to kill the avatar for a while. No joke. And yes… the bred locking…

>>9562

That was such a ridiculous time on /qresearch/, so glad it's over.

>>9564

>>9565

No didn't do much baking on endchan, but was there for some of the shutdown. It was a comfy place during the chaos of 8chan being gone. Was mostly on 4chan trying to make /qresearch/ generals and them all getting deleted or moved, kek.

But the shitshow is over now, for now, and /qresearch/ is back to being a well oiled machine. I'm really glad it is.

>>9563

Yup all is well. Not too sure which baker you are but regardless thanks and have a good night baker.

>>9567

Also, these are great. There were attempts to do this within breads on /qresearch/ and it never went as well as these have.

I think they're really worthwhile and informative so I come just to answer questions or discuss things if needed.

>>9566

yes, doc is the only baker brave enough–or crazy enough–to step up during worse part of the shitshow. Think magavelli sort of shepherded him thru, which is prolly the ONLY way anyone would have stepped up that that point.

As soon as i got to qrb, getting new bakers was easy. Board mellow, few shills. /qr/ is a lot harder, even now. But so much better that before. I think God every day for that.

Nite guys c y’all tomorrow. Great class

>>9567

thanQ

and yes the class does seem to be attracting new bakers which is a wonderful thing to witness

>>9573

glad you could come, sleep well. now is the time for all good nightshifters to come to the aid of their country!

Indeed fren. Nice to hang out like this. No time for it on the big board.

>>9575

>>9527

>Actually not as bad as you might think.

>I moved up, not down.

opportunities arise in the strangest of situations

and

fortune favors the prepared

>please keep it to yourself.

why?

who'd believe me anyway?

KEK

>>9577

>who'd believe me anyway?

You never know, dude! kek

>>9527

>>9527

>>9574

Thanks all around.

That's the first time i used NB's slides and vids so it was good practice. Always hard to wrap one's mind around someone else's approach at first. But his work is so good that it's really quite easy, just takes time. Any of us could use those posts and slides to teach.

>>9527

>>9577

Good night, blessings one and all.

over and out,

• gy

>>9527

Very, unbelievably glad to hear you're still there.

Figured as much, but still, confirmation is a good thing.

God fucking bless you, dude.

Keep kicking ass.

Hey all this is BakerTools anon. Just wanted to make some corrections about the tool.

Baker Tools

• Despite the name, its not just for bakers. It's expanded far past that and is just a general tool to make following breads easier for everyone.

• It has many features that allow you to navigate long / fast breads easier.

• Very configurable from the main bakertools window

Where do I get the latest version of Baker tools

• The latest version should always be in the dough of research breads.

• This is part of my "release" process when I put out a new version, ill announce in research bread to get new dough.

• I will also make a post in the codefags thread.

Codefags #1 (archived): https://8kun.top/qresearch/res/7762733.html#top

Codefags #2 Well i cant create it. the 8kun seems borked right now… keep an eye out - sorry

>>9584

Codefags 2: https://8kun.top/qresearch/res/8671963.html

>>9584

currently the latest version of bakertools is 0.7.2: https://pastebin.com/L1p6iRzZ

Hello teach, gyb, doc, Rusty. Still reading and learning.

>>9328

>>9327

>>9325

Sending strength and love to teach.

>>9584

>>9584

HEY BAKER TOOLS FAG

thanks for all that you do!

Been wanting to ask:

Can you make a stripped down version that ONLY shows when there are NEW Q POSTS?

That would be

invaluable

thanks!

Baker Tip #19: Never Be Afraid to Bake!

Board is currently wonky, sometimes majorly so.

Started late last night..

New baker took responsibility this morning, prolly didn't realize how bad it was.

(Not a great time to practice bakering skills, really…..see CAP)

Bottom line:

Everything came out right in the end!

''Never be afraid to bake, new bakers. Anons have your back!''

>>9589

Added to feature requests! Thank you for using the tools, hope they have been useful.

>>9591

thanks, bakers had a discussion and this was something REALLY desired.

For myself, prefer a pretty stripped down interface generally. BUT when Q posts, like most bakers, i am looking for notables up-bread, and have no idea Q has posted. Sometimes, it takes like 10-15 minutes to realize.

To have a "Q post" indicator would be fantastic!!

>>9589

>To have a "Q post" indicator would be fantastic!!

>>9589

>>9589

Okay, I thought i knew what you meant but this threw me off:

>To have a "Q post" indicator would be fantastic!!

Do you want the ability to filter the bread to only show q posts

or

do you want something to indicate that q has posted beyond seeing it in the scrollbar or in the navigator controls?

Maybe you two are asking for 2 diff things?

>>9594

>>9589

This post was supposed to go to you two. Sorry this board issues are really fucking with me today

>>9594

>>9594

Thanks for responding.

First, true confession: do not currently use Baker Tools bc it adds too much info on the screen (and bakers are always trying to screen OUT extra stuff–there's just no time to process it). Most useful for anons who have time to browse.

But Baker's Tools have one great feature already–a "new Q post indicator"; seems like it appears on the bottom right if i remember correctly. If I could turn on ONLY that feature and nothing else–that would make my job much easier. Other bakers have said the same. No extra bells and whistles, just that one feature.

First, is it currently possible do this?

If not, can that capability be added?

Thanks.

PS Board issues today - ha-ha-ha-ha. Just like November!

>>9596

The bakerwindow has all the configurability, have you seen it?

Here in this screenshot i have all of the features turned. You can still see the bottom right status with q post number.

Is there something else that needs to be turned off?

There shouldnt be anything extra on your screen except for the bottom right corner. the bakerwindow is hidable

>>9597

thx for your assistance. I thought i had checked that out but it's been awhile. The value impression was that i could not turn off everything except Q notifications. But i will certainly look again and see if i can figure out how to do that. if i can turn off everything else, i will figure out that configuration and share it. Thanks much.

>>8682257 E-bake instructions in /qr/

>>9597

Thanks for your help.

Figured out how to strip away a lot of the stuff that is too distracting. Here are the things that remain:

1. wasn't able to restore default colors, instead created and used custom colors (= the default colors). so this was fixable.

1. couldn't get rid of the enlarged bolded text for "newer bread link color" - kind of annoying because it's not useful info (at least, not for me)

1. the green color below:

>yes, this green color

>also the green for the namefag field

Both are really dull colored green

Can they be more vivid?

1. Total post tally & Q post tally:

THAT'S the ticket!!!

Even better if enlarged and bolded.

(Don't really care about IUDs or notable tally.)

Tx for all your work, o7.

>>9601

You are awesome. Thank you for the clear and detailed write-up. Other anons should take note from you ;-)

1. I'm going to add a ticket to disable color/format changes. I figured the color customization widgets would be a good stopgap since it was another request I had and could almost accomplish what you wanted there. pareto rule and all.

1. Point 1 addresses this. Will add in a future release

1. I didn't change colors for any fields/forms/elements that didn't have additional meaning/function such as greentext /pinktext. I will add a request for this but its probably going to be closer to the bottom of the queue for now.

1. I will add a ticket for that bottom corner status window configuration. (hide/show uids/notables) as well as bold the text.

Should FastJack be given a specific invitation to the seminar next week? (04/09/2020) ?

It's very comical magaveli who seemingly is still butthurt thinks anyone attacking bakers is me KEK.

>>9603

Wouldn't hurt, even if he just lurks to see what's going on.

>>9604

there are major differences between attacking a baker, criticizing a baker and helping a baker to correct an error

and I really have to question those who attack bakers on the basis of perceived "clownhood" etc…

the whole is pretty much a moot point in my book these days due to wearethene.ws

along with the undeniable fact that 99% of the truly notable items get made a "notable" evenutally

key word eventually

if ego is involved and the anon is fishing for (you)s then not being made notable is a situation to be upset about

and this upset usually shows up in vitriol

otherwise the item gets made notable as it gets re-posted and more anons comment on it

as for including things that aren't really notable…

taste varies and bakers being human will naturally find slightly different things notable

until we reach an absurd number of notables I don't see any problem

what is an 'absurd' number?

well obviously 751 because the bread & dough posts aren't really notable

some slow breads might have 100 posts that are truly and significantly notable not sure I"ve ever seen one quite that high, but close a few times, others might have none this I've seen a few times

what is the point of notables?

so someone catching up doesn't have to scan the whole bread right?

so… as long as the notables section is shorter than 5% of the total bread it is a significant improvement over needing to scan the entire bread

in a perfect world all bullshit would be filtered and all significantly notable posts would be collected…

I have long been a fan of baker ID for the purpose of tracking quality

but after long consideration I'm not really sure it serves the purpose

it is obvious enough when a badly baked bread should be abandoned and a new one baked

nicknames or handles or namefag titles

no matter the name the only place they truly serve a purpose is here and to reassure a baker that the handoff is to a trusted or non trusted baker

the only thing that will truly serve is bakers who actually care about being accurate and honest outnumbering those who would hamper or stop this place from being effective and efficient

>>9606

>there are major differences between attacking a baker, criticizing a baker and helping a baker to correct an error

I didn't do either was my point.

>those who attack bakers on the basis of perceived "clownhood" etc

Honestly, that seems to mostly be Rainman/Megashill (you know who). But then there's a few people that still push the "baker's union", 'clownbaker", and other smears in the same exact way. I personally agree with magaveli that it's the former BVs and their allies attacking the board; I just disagree that I'm one of them kek. I dislike the former BVs as much as anyone else, they attacked bakers and the board for months.

>what is an 'absurd' number?

I don't mind if you can only fit one notable bun in the notables post of the dough if all those posts are truly notable. I'm fine with small, medium, and big buns as long as the posts are truly notable.

I do think anons should better understand what is and isn't notable though, because somethings they nominate really aren't even notable, but bakers put them in anyway because they were nominated.

>what is the point of notables?

I feel strongly about this actually. Not only are they for catching up, but many other great reasons. They're spread really easily because all these informative, creative, etc posts are grouped neatly for someone to spread around (wearethene.ws being a prime example of that capability). They're also great because an anon can see something that might help them in a dig, help them in a graphic, or maybe even get them to start a dig or graphic.

I really think what makes /qresearch/ unique and sets it apart from other general threads elsewhere on the chans ARE the notables. They're very much the epitome of "you/we are the news now". They have great potential when used well.

>baker ID

They're really not needed, but are more of a tradition at this point. Some anons like it, some don't. I stopped using mine when the BVs (who were fired) were attacking bakers. Having or not having a pastebin ID is irrelevant to baking well. I really think every single bakers does care and do a good job. The ID is irrelevant to that assessment.

>>9607

>I didn't do either was my point.

and I did not mean to imply that you did

as for IDs…

>The ID is irrelevant to that assessment.

>Rainman/Megashill (you know who)

>I personally agree with magaveli

so labels, tags whatever are important

they do have purpose on at least some levels yes?

here where we can practice WWG1WGA

where we can improve ourselves and each other

being able to converse rather than expound is important

only user ID allows a conversation, else who would know who replied to whom?

when the bread changes efforts must be made to assure continuity

user ID's are optional you realize

BO can choose to not enable them

what difference would that make?

__no user ID at all_

>>9608

Well "Rainman/Megashill" is of course more of a term used instead of "shill" because everyone knows what he does every bread; but I understand your point.

The whole reason for the baker ID's and pastebins was to make sure a shill wasn't baking in the absence of a BO/BV to check because there were shills trying to bake and they'd fuck it up.

We wouldn't need IDs or even need to contemplate them if the BO or BVs would check on a handoff an anon's posts just to make sure they're not a shill. But I know NB for example (sorry using an ID again, kek) always had to post the pastebin because his IP would change so there were no posts for the check to find.

Also this lag or whatever you want to call it is horrible right now.

>>9609

>We wouldn't need IDs or even need to contemplate them if the BO or BVs would check on a handoff

two problems with that

a. it requires an authority figure to always be on hand to act

b. how to stop a 'bad baker' without being guilty of "censorship"?

how to stop one…

ban that anon?

delete the anons's bread?

the anons can tell if a bread is bad or not and will migrate to a better one

if the only criteria for being bad or not is taste on choice of notables…

you admit part of the reason is to

>see something that might help them in a dig, help them in a graphic, or maybe even get them to start a dig or graphic

can you or anyone always know what those are and aren't

something that seems stupid to you or me might spark the insight that allows some anon to solve a puzzle of great importance

who knows?

who knows?

I can't claim omniscience, can you?

>>9602

Thanks much. Appreciate the tool, especially the fact that it seems to be getting more customizable. I used the image blur feature today in a post today (illustration of how shills use hardcare porn on the board–nice to keep the example without the gory details).

>>9610

>how to stop one

The bread the shill baked would be locked. And by "shills baking" I mean completely fucking up the dough, fucking up notables or even not taking them, and stuff like that.

And as for the who knows part that's why I rely on anons to say what's notable. I think bakers should continually encourage anons to nominate things and say in the notables updates if something was missed. You can't attack a baker for adding/not adding something if you didn't participate in the bread.

>>9606

>Have long been a fan of baker ID

Me as well. But not for tracking quality–for showing transparency.

But shills attack any form of baker ID.

Ever wonder WHY??

Because baker names and pastebin ID's create better comms.

And that benefits the board.

Which is why SHILLS oppose it.

(It is not 100% shills who pipe up but shills really push it hard.)

Last night - big shill attack was beaten back just posted it on the board. >>>/qresearch/8686381

>>9612

>locked

still a form of censorship and prone all the ills that come with it

it is sometimes necesary

a drastically bad bake is shunned

several reasons

no action is needed this problem solves itself if left alone to do so

>>9613

>tracking quality–for showing transparency.

are those two things not closely interrelated?

>create better comms.

kek

who are you conversing with ?

>>9613

Just saw your post. Post that here too.

Great job exposing that, I completely missed it because I wasn't on the board from early last night until this afternoon and that's a good rundown.

>>9614

I see it more as actual moderation than censorship. They can post all they want about whatever, but if they're making shill/bad bakes and spamming the catalog of course it'll get locked or deleted.

>>9613

>>9615

>who are you conversing with ?

sorry

created for the express purpose of comms

and named comms

it's why I made this place

in reaction to being banned mid bake

I found it oddly funny

>>9608

>only user ID allows a conversation

yup.

>no user ID's - what difference does it make?

i baked for sgrvl on qanonresearch endchan and he did NOT enable user id's. Users did not like this but sgrvl is a stubborn guy, never budged.

The only reason the absence of user ID's wasn't too much of a problem is that the number of anons was much fewer on endchan and the breads much slower (at first 3-day breads, later more like one day breads).

On the other hand, sgrvl REQUIRED bakers to use tripcodes when baking, which was also annoying. Especially since he didn't allow us to do anything with the dough–it was all him. We just posted his 11-page dough and collected notables. Didn't do it for him but for the board.

However, tripcode did come in handy. Used it as a user ID most of the time, bc i had to communicate with both BO and the only other baker in order to make sure breads were baked at 751.

>>9610

>delete the anons's bread?

Just happened this morning. Dup breads, anons rejected shill bred and took Fresh from named baker (not me).

>>9616

>I see it more as actual moderation than censorship.

you'll admit that a faulty bread will fall to the bottom of the catalog without an anchor

so why require one?

IF the case is extreme yes, but only then

>>9618

I've come to the conclusion that signing the dough is about the best we can do at this point

>>9619

yup

natural selection in action

>>9615

>>9614

Also, been thinking about a baker meta thread here. Could be useful for discussing things about baking and other related things. An example is a couple bakers were discussing dough changes on /qresearch/ but were doing it over multiple breads; a meta thread here would have made that much simpler and in one place.

Just an idea I've had. It'd basically be what we're doing now but in a meta thread instead of the old seminar thread.

>>9620

Well that'd bump real threads off the catalog.

For example when someone makes 5 of the same threads there's no reason to keep 4 of them.

>>9602

I've got the bakers tool activated right now.

Serious glitch:

no hover function on RT's, see cap.

Will have to turn the tool off until fixed, use it too much.

>>9624

Just disabled bakers tool - hover function on RT is back again.

>>9622

great idea

make one and I'll pin it

>>9623

yes, duplicates, slides and other obvious threads need to be cleaned out

but that's not what we were talking about

we were discussing the need for the ADMINs to excersice a form of censorship on "breads" and those dups etc… aren't legit subject matter on /qresearch/

>>9620

was deleted because it's a duplicate bread for /general/.

>signing the bread

you mean pastebin ID, icons, or nicknames?

All are helpful, bakers can choose.

Shills still using name-fagging to attack tho so we have to be careful. Not as bad now tho as last spring tho when Swordy, Meme Farmer, etc., were getting attacked. Also those posting bewbs (puritan shill attack).

Shills want to divide. Condemning ID's of any kind is a great tactic for that. Any anon who wants to be completely anon can do so – and this is good for security purposes. but those who are very active will tend to become known, especially if they take on a repetitive task like ResignationAnon. Or BO. Or baker.

>>9626

Awesome. I just think it's a good idea and could be useful.

But I'm more talking about extreme circumstances, not really a type of thing where someone that doesn't have an ID or something bakes fine.

>>9616

Here it is, just didn't have time to catch up yet. Post is addressed to to OSS1 (who is on duty right now) because he was the baker attacked in the fake notable that kicked off the situation last night. I left about halfway thru (was very late), before a baker seized the bred. Not surprised, because first baker would not respond to three requests to remove one really bad notable and several other pretty dodgy ones.

————–

Good afternoon, baker. gy here. Nice bread digits!

The post below is addressed to you but it's for all anons.

After you ghosted last night after baking #11117, shill baker picked up the ghost & decided to notable a hit piece about the pb "CLOWN BAKER."

Was still there so said "not notable." Two others did as well. Zero response from baker.

There were other bad notables he wouldn't discuss or take out either. So eventually, a named baker posted alternative notables and Fresh Bread link to a new "non-toxic" bread. So there was a dup bake (now gone).

CAPS tell the story.

LAST CAP shows shills are trying to revive the BAKERS UNION crap from last Spring, saying bakers are handing off only to frens, etc. Bakers and most anons know this is a LIE.

But lies like this must still be challenged every time or they grow. And truly bad notables must still be challenged, too:

AD HOMINEM attacks, unsauced crap stories, unsavory sauce, weird analyses, and anything else that has a really bad smell.

>>9622

> baker meta thread

a place to keep dough revision history?

>>9625

Works for me. I think you probably need to clear your cache, restart yoru browser and then apply baker tools. the 8kun javascript is fucky

>>9617

Well, no one was banned.

A lurking baker just took the initiative after several hours of no response from on-duty baker.

This was the late graveyard shift, a shift famous–or infamous–for weird habbenings. It's a weak link in the chain so I often watch it when i can.

>>9630

Exactly, and other things too that would be good to be done or discussed in a thread specifically for those things and not across multiple breads.

>>9629

Thanks.

>>9622

see, i kinda like using the class thread for talking about baking. other threads tend to die out. class thread doesn't–as you can see.

(we had a nice conversation going for a while on the baker ID thread, but in the end, i was the only one commenting. )

Also, new bakers drop in to bake but also get the skivvy on what baking is really about. i often think they gain as much or more from our back-and-forth as from the actual baking lessons.

>>9631

i will try it. is javascript a function of the site, tho? that would be strange. don't program is js but do in css/html. Browser makes a difference but not site.

>>9630

>META for dough revisions

that's possible, been thinking about this. another way is google spreadsheet. Need to thnk more….

I'm not against a separate META thread, just see that they tend to fall into disuse after a while. One thing is sure: bakers of fast breds have to have a way to make it super easy to record dough changes or they won't do it–hard enough making the changes much less recording them.

BTW, some shills are using our misunderstanding about the recent dough changes (which are reverted for the moment) to try to show bakers are up to no good–it's in CAP 4: >>9629

Bakers cleared that up, there's no problem among us. Will take some time and input from different bakers to see what we can work out re revisions.

>>9634

It wouldn't replace the seminar threads of course, it'd just be a thread to do different things related to baking, and could serve as a place for anons that have a question while the seminar isn't in session too.

>>9635

No, 8kun does all the dynamic functionality like loading posts and all that wit its own native javascript. It also loads custom javascript like bakertools using…. javascript! This can get really quirky.

Even however 8kun is delivering its javascript or loading it can be weird after CM does upgrades. Ive had many a time wehre native started crapping out on me.

I dont know if its site related or ddos related. It def gets worse when the site gets attacked

>>9634

>using the class thread

it seems to be the defacto meta thread after the class is over and until the next class is held

>often think they gain as much or more from our back-and-forth as from the actual baking lessons.

some probably do

>>9638

>This can get really quirky.

and resource intensive

>>9633

I see what you mean about the cross-bread problem. we've talked about this before in relation to ways to preserve Q and A info.

The good news is that we are having these conversations at all - which was not possible a year ago, due to "toxic work environment" on the board. Many possibilities exist. Grateful for the existence of /comms/ and these classes.

>>9637

This is where anons come to ask questions. I am here a lot, others drop it too. Anons usually get answers within a few hours.

>>9638

Javascript within javascript? Sounds like fun.

I'll try the things you suggested just now. But if it doesn't work, that won't surprise me. I lose "you"s for months after replatforming and also hover function for pb breads. So did many anons–but not all! Some had both or one of those functions when i didn't. Does make sense but it happens. Don't know how CM finally got both functions working all the time (which they have for at least 2 months).

>>9640

>Grateful for the existence of /comms/ and these classes.

I'm happy that it's true purpose is being utilized

>>9631

good news, it worked!

did that SO many times in Nov and Dec – along with pre captchas, new tabs, etc.

nice to know something works!

so now i've got baker tools active again.

>>9642

Awesome great to hear!

>>9643

Well, think i'll sign off now (quit while i'm ahead). Get ready for the next battle next door, kek - shills seem to be ramping up pretty good.

Good to see ya again, ya never know who'll turn up here. Gotta organize a BBQ sometime….coming attractions.

o7

Funniest moment today:

When i posted this shill critique >>9629

on /qr/

Shill claimed it had to be a pro job:

>it takes a payroll to make fancy graphics like that

No–just snagit.

Oh and if one of you can tell magaveli I'm not the boogy man to blame for any and every shilling, that'd be great.

He's got this childish grudge that's comical but unnecessary.

BAKER, IF YOU'RE READING THIS, USE THE INDEX:

8kun.top/qresearch/res/8690789.html

8kun.top/qresearch/res/8690835.html

There's two breads.

Well this is exciting.

Baker who took the handoff from RGB for #11128 posted nine times–the last time about 40 mins from end of bred–then left. Started wondering when there were no notes by 600, then leaving messages for baker. Nada. So looks suspicious. I grabbed the e-bake @700. Will leave soon (bake's at 125 now) - hope all goes well afterwards.

CM Twat:

We know about the slowdowns and have been investigating since Friday. Thanks for all the bug reports. Will update again after we resolve the problem.

https://twitter.com/CodeMonkeyZ/status/1246589584672083969

>>9646

well, we bakers aren't always sweetness and light are we? I'm a reasonable guy but called a shill baker a 'fukken faggot' two nights ago. When last night's baker had 502 gateway when trying to bake, he shook his fist at the assholes who attack this board. and sometimes bakers just don't get along, oil and water, do the best we can, o7.

>>9650

Last night worked out despite baking obstacle course, see post above. Different anons combed thru PB finding notes missed by earlier scavengers. A novel approach but eventually produced bun. Disaster averted once again.

>>9304 pb

Currently compiling some material for newfags to put in QR dough, inspired by the addition to dough by doc & velli recently (which i actually removed–sorry doc–bc of a mixup in communications). The addition was to help newfags by directing them to the Pass the Test thread.

But i'd been thinking of something that which also collect several tools for newfags like How to Embed a Video, etc.

In the process, ran into '''instructions for adding text overlays to various various programs–including Bandicam–the one Teach uses for baking school vids. Adding text is handy for any anon-made video on 8kun bc we don't use voice narration. Will attach.

Will post the proposed Newfag resources guide once done but can at least post this part since it's useful for the school, see attached.

PS - hope you're reading this "Teach" if that means you're feeling better. We're ok on this end, had a successful class. Judging by the fierceness of the shill attacks on bakers recently–including brand new bakers–this school is making a definite dent in their plans.

I think make a little list about shill issues for new week. Last week, I had a list of issues new bakers might want to talk about and it helped kick things off. If you are here and want to teach, great. If you are around but don't want to teach, just come. Right now, I am teaching when you're not here. But with the slides and vids, anyone could teach. Minor adjustments still habbening, I added some more details on how to create a new paste, see >>9471.

>>9656

Adding text to Bandicam vids

As mentioned in previous post, the ability to add text in a video is handy for any anon-made vid bc we don't use voice narration for obvious reasons. CAP shows how it works in Bandicam. Haven't tried this myself but looks like the capability is there. Would make the How to Bake vids even simpler to use.

>>9656

RE: Resources for NewFags (for QR)

Here's a draft version of video resources page, feedback welcome:

=

Inserting Images on 8kun Image Boards

draft 1

You can insert 3 kinds of images: image screenshots, vid links (YouTube and Twitter), and mp4s.

Image Screenshots

• Don't use images with JPEG file extensions: they will not show up on previous breads (bad for notables). If you're an Apple user, you may have to convert files because Mac apparently uses .jpeg as default for captures.

Text alternative: if you only have the jpeg options and it's too much of a hassle to convert, just use text. Copy the text–or at least the title and SOME text–of tweets, articles, etc. into the Comment field (which you should do anyways). If the news is 'hot', some other anon will likely screenshot the images, anyway.

* How to do simple screenshots: PrtSc/snipping tool + MS-Paint https://youtu.be/KvXxCE1gxOE

* Snagit ($50) for Windows & MacOS

Yes, it costs a little. But you get it forever and it does both screen captures and simple mp4 videos, very handy. See below.

YouTube videos

To embed a YT video in five ez steps

1. Open YT video and RIGHT click anywhere on the screen.

2. Select "copy video URL" from menu.

3. Go to current Qresearch thread.

4. In New Reply box, click on "Show post options and limits" (bottom right)

5. Embed box will open; paste your YT link there.

Twitter Video Downloader

Free tool for converting twitter vids to mp4 format. >>>/comms/8768

Snagit also does a good job with Twitter vids.

Other free or cheap Tools for creating simple videos

* iMovie - free to anyone with a Mac

https://www.youtube.com/watch?v=VF2mUJ0P3xU (8 mins)

* Windows Moviemaker for Win10: >>>/comms/8712

This program is free and comes recommended but is not longer available but can be safely downloaded from this site, according to video anon.

basic tutorial: https://www.youtube.com/watch?v=O99NXVHfqMs&t=54s

How to add text in windows movie maker: https://www.youtube.com/watch?v=fmMOP2sHi8k

* Bandicam Screen Recorder: >>8759

Adding text to bandicam videos: >>9657

* YT Movie Maker (free version gives you videos up to 5 mins long)

https://www.youtube.com/watch?v=PMGnA2Fb2UA

How to add text to videos: https://www.youtube.com/watch?v=Qa0OI3g2FUM

* More specialized programs: try the current bakers school dough e.g., Class #8 >>>/comms/9323

>>9658

The page above–when finalized–would be one of the link-to resources in a little section in the /qr/ dough War Room just for newfags.

What's below is more or less a mockup. But it gives an idea of what could be done:

Newfag Resource Guide

• 8kun FAQs: >>faq.html

• QResearch Welcome Page: https://8kun.top/qresearch/welcome.html

• Pass the Test! Thread Ask q's, practice formatting >>6885294

• How to screenshot, insert MP4's, embed videos (YT & Twitter) >>>/comms/9658