LIVE Baking Seminar

4/09/2020

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

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

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 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/w3RXxGpe

Will add Q&A etc for class #8 for next class

(Will probably need to consolidate a little)

Welcome to baking class!

Graveyard baker here.

NB will be teaching step by step baking this time while I and other bakers/note-takers do Q&A.

Bring your questions and comments about baking, note-taking and the dough.

Here are a few questions that may be of interest right now:

• How do you deal with a laggy board when baking? How do you get the timing right?

• How do you bake from the index if the catalog is down?

• What to do when I accidentally make a duplicate bread (because of laggy board)?

• What to do "when shills attack"?

• How do you distinguish shills from disgruntled anons?

• When to ignore shills vs engaging with them?

• How can a bu baker help when board is very shilly?

• How do you determine what to notable?

• What info do you include in a notable?

• Can I just do notables, and not bake (yes)?

• How can i overcome fear of "freezing up" in the middle of a bake?

Just a few ideas to get the discussion going.

The focus in this thread is on new baker questions and concerns. If you want to discuss other issues, please use the #8 thread.

>>9320

See you in class!

• gyb

>>9797

ThanQ GYB, much appreciated.

What a superb list of questions for discussion, it's gonna be a great night.

Welcome to baking class!

Is anyone here yet? Shout out when you get here. We'll let everyone arrive and then start off.

>>9797

>>9813

Hello gyb, teach in how many minutes do we start?

just wanted to thank you fags for all the shit you put up with on here.

>>9818

Hey anon, good to see ya.

We should start at 7pm, but we're easy goin'. How are you fixed, and what would you like to learn? We can fix you up.

>>9819

Nice words, thanks anon. Couldn't do it without anons like you. You bring the yeast.

o7

>>9818

depends on when people arrive…usually a little after 7.

>>9819

do you want to know something?

I love to bake, really love it.

Unexpected but true.

Even with all the crap that goes on.

Doesn't really matter.

It's a great job.

o7

>>9825

On my way

/comfy/

I'll be around for discussion and let the teacher do some preaching/teaching.

>>9826

wonder what the teacher's gonna look like this year..

>>9787

Anyone have any questions while we're hanging?

>>9833

yeah. Who's idea was it originally to suggest pastebin accounts? not doing it ;)

>>9832

which teacher?

>>9836

you mean pastebin accts with baker id's?

I'm a fan of them but wouldn't ever make bakers use them

It's a choice

>>9838

rockso's teacher

>>9840

fair enough kekek..

WELCOME TO BAKING CLASS !

Thank you for stepping up to help the kitchen in this time of need. Respect.

This is 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. It's how we learn.

One of our bakers usually instructs (m'self today), while GYB facilitates the Q&A and discussions. Regular bakers are also usually in-thread (dropping in when they can), helping to answering the Q&As.

So….. feel free to ask any questions about anything regarding baking, even if you're not learing to bake today.

We are all here dedicating our time to teach you and pass on our knowledge to you, new bakers. We want to help you in whichever way we can. Please give us feedback and let us know how we can.

Once you decide you're ready to bake, we will all continue to help you, so don't feel you'll be out on your own in the wild west.

Thank you bakers, thank you BO.

>>9844

>there are no dumb questions

hive mind

just used the same phrase in ad for class posted 5 mins ago

>>9797

Ty for setting up the class tonight gy. In b4 the tardy bell tonight! Been a crazy 502 / Q carpet bombing kinda day. Hope everyone is well

>>9832

Any questions anon?

I'm known as the Highest Spanking Anon

>>9846

Word

The hive is alive

>>9841

we ain't quite so kewl here anon

but if we get good at vids, maybe we'll do a baker flash mob someday

kek

>>9849

just here to refresh the memory.. haven't baked in a very long time.

Shadilay teacha

>>9848

>tardy bell

no demerits yet

>>9844

>>9818

>>9832

>>9836

Hey anons, thanks for coming. Learning to bake?

>>9844

Here's what we'll be doing in this video and slide series -

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 -

1. Have all the knowledge you need to make a thread

2. Have made your own thread/s in /comms/, the baking practice kitchen

MODULE 2 - NOTABLES, TIMING & TIPS

Module 2 will cover notables, timing and baking tips.

We'll do this module next Thursday.

Once you've completed the 2 modules you'll be ready to baker!

Ok, let's go.

Ready?

>>9854

It was nuts 2day.

>>9836

Honestly, that was a thing even before I started baking in 2018. Almost every baker had one when I started baking, and the BO/BVs suggested I get one.

Not sure, maybe another baker could correct me if I'm wrong, but it started before /qresearch/ on the other 8chan boards.

Shadilay anon. Thanks for coming. Good to see you.

>>9857

Heyy m'friend

>>9852

Baker Flash Mob

here's the closest i could come

" 'Thriller' crowd welcomes Sweet Bar Bakery to town

>>9858

I only recently in the past couple months started using a named pastebin acct. baked for a long time as a guest acct.

>>9860

NB. How are you?

>>9858

not trying to datefag or namefag but it's been a personal rule since /cbts/. will help, but only in a non user accounted capacity.

sorry.

>>9857

so was last night

how often do i handoff to you?

bred b4 had 3 dif bakers…..

and a missing dough page.

got any highlights to share?

or were u on duty when Q started?

>>9856

STEP 1 - 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)

>>9863

So did I at first, went back to baking anonymously after the baker purge.

>>9865

You do not need a pastebin account, free nor pro, to bake.

Some just like it, others don't.

But exactly I wasn't paying close attention to Q related boards back in late 2017 and before /qresearch/ due to IRL, but I knew it started before /qresearch/.

>>9864

Good thanks WnB. It's good to see you.

Hope all's sweet wit ya.

Kudos on taking the carpet bombs today.

kek

>>9865

no apology needed, it really is up to you

>>9868

many bakers were anon after baker purge

i may have baked a couple on qr that were anon (trying to stay clear of BO)

but try to ID so anons know who baker

just my way, not better or worse

>>9866

I saturated my shoft around 0630am. Board was 50+ post behind actual bred count and was heating up around 0900 edt. Didn’t miss any new bread posts either. Handed off to caker and all hell broke loose. Me, cakes and a couple other anons were moving thru some serious lagg and 502s to get posts and caps together. Quick breather and Q came back for round 2. Cakes has got to be exhausted by now.

>>9868

not interested in debating it here.

>>9873

cool deal. I'm actually here to see discussions on mitigating bad bakes.. that's this anon's main concern re: baking. so i'll be lurking until that part starts, tbh.

>>9866

U and I used to handoff a lot. We really don’t anymore. It’s been a while. :(

>>9867

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'

See slide and video, then head to the latest general thread and find it or 'grab the dough'.

Crap… auto correct. I started my shift…

>>9877

>>9878

>mitigating bad bakes

you raise an interesting q

what is a bad bake? (one under lag conditions for example)

and do you want more to mitigate them or prevent them?

>>9880

STEP 2

COPY THE CURRENT DOUGH

Let's now copy the current dough from the pastebin.

Details on the slide and video.

• 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.

>>9879

i don't stay up quite that late anymore because i often take handoff from cakes at 2 am, when other nite bakers used to hand off a little later.

>>9882

autocorrect changes shift to shoft? whoa.

>>9880

>>9880

Things haven't worked today, lurk mode only. :(

>>9876

>just my way, not better or worse

Exactly.

>>9878

>>9883

>mitigating bad bakes

This usually happens during ebakes.

A "bad" bake I guess would be if it doesn't have notables from the last bread, isn't in the dough format (spacing, text edits, etc), or if it's a legitimate shill like freddy baking or something like that.

You just post a link to the fresher bread than report it to be locked.

Hello, student here, but play hookie (?) a lot.

But question, on a mac, have been using Firefox but when board is laggy and even when not, Firefox seems unstable. I'm on firefox now for this but for lurking ive been using Safari, usually pretty stable, but lately it's unstable too. Anyone else notice this?

>>9891

can talk generally, but do you have any particular concerns?

>>9893

The board has just been laggy overall. I don't think it's due to a specific browser.

I have noticed though at night it's much better than during the day.

Big props to the day bakers who have been pushing through the lag and glitches like champs.

>>9885

STEP 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.

>>9893

sorry, not a mac user.

but when you say stable, what do you mean?

when board is wonky, nothing seems stable.

is it the browser or 8kun, i wonder?

>>9883

Bad bakes:

baking during imagehost problems

baking during extreme lag conditions.

fixing mistakes post-bake

>>9891

shitty bakes are something idfferent, this anon is keeping the scope to how a legit baker can keep it rolling.

dealing with shitty unresponsive bakers is another class unto itself ;)

>>9890

Your system not working anon, or the videos?

>>9895

I think ‘slogging’ is more apropos. kek

>>9832

I don't feel tardy

kun

>>9897

>>9899

Phone fagging. At least, I"m on wifi and can ask questions. Thanks teach, glad your feeling better.

>>9897

That's what I was wonderiing, do bakers prefer a certain browser?

Safari is pretty stable but it will not play webmd vids, but firefox will, thats why I started using it.

Then we got all kinds of new users, and lag and it got unstable.

>>9891

with e-bakes:

hardest thing is arriving at say 630 and finding there is no baker, kek. real scramble, espec daytime. just grab the dough, rack my mind for bread title other than "ebake", and put in red text "i will bake this bread."

Every so often, a baker is there but hasn't formally signed in and linked to dough post, used red text, linked to notes, etc. KEK.

You ask, "is there a baker?" No reply.

Go off to set up the bake and Presto! baker appears outta nowhere–right after you're just baked.

That's one problem that could be prevented but some bakers who don't really want to bake (except in emergencies) hang back and never sign in.

>>9896

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.

Check out the slide and video and then 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.

Everyone following ok?

>>9898

>dealing with shitty unresponsive bakers is another class unto itself

When I bake I try to be as responsive as possible, without sliding the bread which would be unproductive.

>>9900

True kek.

>>9894

I didn't ask the question, that was 8809aa

>>9895

Impressive bakin today, props to the baker.

>>9905

5:5

Understood. Thanks anon, it's good to be back.

Thanks for coming.

>>9908

Ebakes are crazy and chaotic.

I used to be prepped for an ebake all the time but now it's mostly late due to lag so I'm less prepared.

I've noticed you cant find the new bread in the catalog for like at least minute now. Before this lag you could refresh the catalog like 10 seconds after it reached 100% and it'd be there.

>>9908

Is it okay to have a title that's been used before? Do I use qresear.ch to check bread titles? Using current events like other bakers helps me find certain threads…

>>9895

Agree. Since we upped users and also since coming back online, the lag has been almost normal, as it's usually there.

I find at the end of breads things just stand still, then… woosh, 40 posts at once.

>>9898

fixing mistakes post bake:

after an e-bake, somebody's got to grab notes from pb.

Again, anons will often go grab the notes, but won't tell the baker they gonna do it. Sometimes there are several.

The other night, they did it in sequence. One came back with about 4 notes; then another with another 4 or so; then a third with a few more. Eventually, we had a bun.

Fixing dough mistakes is a different thing.

Bred numbers or titles: use Report to tell BO.

Anything else: depends on the mistake.

But if it's for a notable bun, you can repost the bun and list the new post number on the last line, e.g.:

>>489375 #11067

On updating the dough.

We never talk about that in basic instructions, but bakers learn to do it. I can list a few things on that if you're interested.

>>9906

haven't noticed a lot of differences re stability but i use Google for various reasons. It's as stable as most.

>>9906

I use brave just b/c it’s a little lighter.

>>9909

>>9909

If it is over 100 lines, do two batches of notables. Still following.

>>9919

It was so comfy though for like a month or two before the current chinese virus. Now everyone is home all the time during the day, kek.

>>9909

STEP 3b - VIDEO 3b

MAKE SPACE FOR YOUR NEW NOTABLES

Let's make a space for your new notables to go into.

Check the video for a simple explain.

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.

Amen and amen

>>9908

>>9917

Yes, you have to be really patient about waiting for the new thread to appear. Don't freak out, just wait. But right now, you gotta make sure the thread is actually processing, as well. I end up staring at it longer right after pressing Create New Thread (so i don't go away and find it's just sitting there).

>>9918

For e-bakes, you really can just say "E-bake Edition."

For anything else, just do what you want. Don't have to check anything. Sometimes I ask anons for ideas (not usually during ebakes tho!)

>>9925

Good to hear.

Yes, you can do that.

>>9926

Our incredible but rickety ship braving the storm waves. kek

>>9915

Yes please, talk abour that.

>>9905

what questions do you have, anything come to mind? or are you following along with the steps, envisioning as you go?

>>9918

>>9932

Keeping the exact same format for the bread title is much more important than the title name.

Archive scripts, notables agregator scripts, baking scripts all depend on us getting the title formatting correct. If we don't, the thread doesn't get archived, notes don't get agregated and scripts don't work.

Here's the format -

Q Research General #[XXXXX]: [Title] Edition

>>9934

Talk about what anon?

>>9933 dub dubs

expect the unexpected

>>9927

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'.

Follow the steps in the slides & video.

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.

>>9936

Right, bad formatting… Got it.

Baker team… u got this. I’m going get sum dinner and call it an early nite. Another day in the trenches tomorrow. Hopefully dodging a few moar 502s than today. Nite all and good luck new bakers. Counting on YOU!

>>9932

Okay

>>9941

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.

See the slide and video, and then let's enter the info and create our new thread -

>>9939

i think new bakers are trying to figure out what the universe of "unexpected" habbenings consists of.

I know i was - why i did many, many practice bakes before jumping in. I got to encounter a lot of unexpected stuff when it didn't really matter.

like "flood detected."

>>9908

Tyb is signing in or pastebin signin?

>>9943

Sleep well baker.

o7

>>9935

Both, :D

>>9936

Teach I notice a baker nkt using the # in the notables, dose that also effect archiving? Looked odd.

>>9943

any bakers here?

>>9936

Not*

>>9945

STEP 6 - VIDEO 6 - SLIDE 6

ENTER THE REST OF THE DOUGH

Once you've made the new thread with the first dough section, open it up if not open already.

Let's add the next 3 dough sections from the pastebin as 'replie

>>9946

>>9878

re Flood Detected and other challenges

just posted this on QR for feedback, might be useful, might need a little revision too it's draft 1.

CRAZY BAKES

draft 1

Most often due to variable lags from DDOS or technical problems. Could also happen on baker's end due to poor signal, emergencies, etc. Shills also create duplicate bakes sometimes.

Generally

If you anticipate problems, TRY TO LET THE BOARD KNOW IN ADVANCE ("system wonky, any other baker available?"). If no reply, wing it!

* If in the middle of a bake, POST A MESSAGE:

"Baker emergency, cannot bake" (like when the kids set fire to the microwave)

"Baker having problems, someone plz take over"

"Bake will be late, anons plz wait."

Scenario 1: Was the thread REALLY created? (normal)

You get the "100% posting" message for a long time, followed by "Server took too long." Never says "Posted."

''What to do''

* Wait 30-40 seconds; then open Catalog or Index in a new tab; see whether new thread is there.

* If board's really laggy, wait longer.

* If there's no new thread after more than 2-3 minutes, go to Scenario 2.

Scenario 2: Was the thread REALLY created? (during times when board is really wonky)

You get the "Server too long" message within seconds after posting. Means no new thread created.

''What to do''

* Click "Create a thread" again. Might take several attempts (record for me is 8x). You are looking for the "100% posting" message to persist.

This might create a duplicate bake but is necessary when board is really wonky - see below.

IF you get "Flood Detected," see below.

Scenario 3: BAKING FROM THE INDEX when Catalog is Down

Not really hard, just follow these steps.

1. FINDING THE NEW THREAD BOX

* Open the Index: 8kun.top/qresearch/index.html

New Thread box is at the top.

2. PREPPING THE BAKE

* Fill in fields the same way as always (Q Research General #0000: E-bake Edition, etc.)

* Click on New Thread - which will probably hang ( displaying "posting 100%" message)

3. TO FIND THE THREAD

* Scroll DOWN thru about half a dozen pinned threads to find the first Research General thread.

The next thread down is usually the new thread.

* Not there yet? Refresh the screen and look again.

Scenario 4: "FLOOD DETECTED" message

Two possible situations: (a) system is confused by any kind of flood (e.g., DDOS or maybe multiple attempts to create a thread) or (b) system is trying to create a thread and rejects new attempts with identical text.

A. System confused.

* Try a coupla more times (click New Thread). No change? Go to B.

B. System refusing to make two threads that are exact duplicates.

* Add a blank space at the end of some random line & try again.

* Keep checking to see if there's a new thread. Take your time, especially when board is very laggy.

Scenario 5: DUPLICATE BREADS

Happens when board is very laggy. Or when shills bake dup breads.

What to do

1. Copy OP link from good bread.

2. Go to moldy bread and insert a Fresh Bread link for good bread.

3. In moldy loaf, use "Report" to ask BO/BVs lock the bread. It's found by clicking the little triangle on the upper left of any post.

(Do NOT use Global Report, that's only for CP and other serious violations).

Try "Dup bread, plz lock".

4. In the good bread, apologize for the dup. The purpose is both as a courtesy to anons but also to deprive shills of the chance to claim COMP'D BAKER.

Always remember: Any mistakes can be fixed.

Whatever the outcome, you stepped up. Each time, it gets easier

>>9946

you are correct

it's a good thing mistakes made while baking aren't fatal

KEK

could have wiped out a regiment with the number I've made

>>9954

Yep. It really affects the archiving and aggregating. If you see this, maybe shoot the baker a gentle headsup.

Sometimes it's formatted incorrectly and b/c we just copy it from the last bread, we don't notice it's incorrect. So a headsup is helpful if you see it happening.

>>9955

Yep, lotsa bakers anon. Good to see you. Are you here for the class?

>>9961

kek

Same here.

>>9943

prolly missed ya, but if not - G'nite!

I'm here what's up.

>>9955

>>9954

do you mean like this?

11344

>>49506

>>49506

>>49506

#11344

there's a newer bake that likes this format. retains the # below but not above. have no idea whether that is a problem for scrappers but would like to know.

>>9937

Soz teach, talking about ebake, gyb has posted the answers.

>>9965

>>9962

i am trying it here. i got here late. i am at step 5 right now.

>>9961

ha-ha-ha

you and everybody else

hardly a day goes by….

or sometimes, an hour.

>>9957

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….

>>9955

If you want to bake and need help catching up, say so - we got bakers galore. Can walk you through the steps or just answer questions.

>>9970

I think it is an issue for the notables aggregators. I've seen them say that it does, and they've asked if we can really make sure to keep the same formatting and ensure the notables batches are numbered correctly, as otherwise SHTF for them.

>>9972

Ah ok, cool.

>>9973

Great. Take your time. There's no rush.

>>9972

answers for ebakes - i answered some q's, not all. what u were looking for?

>>9962

So I can check the paste bin first to see if its wrong.. It seemed to obvious, deliberate on the bakers part. Because we all know what it should look like. Wish I asked or checked..

>>9977

MISSING SLIDE

>>9977

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

>>9973

Cool, let me know if I can help.

>>9983

The hard part is that there are some things that matter and some that don't.

For example, which of these is ok?

Dough:

https://pastebin.com/QnS8mR3N

Dough

https://pastebin.com/QnS8mR3N

Dough: https://pastebin.com/QnS8mR3N

Tasty pasty:

https://pastebin.com/QnS8mR3N

What is the scrapper looking for?

The word "dough"?

Red text "dough"?

Dough following by a colon?

or is the pastebin link alone enough?

That's the kind of specific info we need in a list so bakers will know when they can get creative and when they need to stick to a certain format.

>>9988

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.

>>9993

>That's the kind of specific info we need in a list so bakers will know when they can get creative and when they need to stick to a certain format.

Truth

>>9983

I usually check the pastebin right away, in case there's any probs with it or accessing it, I can maybe catch the baker. Once I accidentally share the link to my pastebin, while I was editing it. Handed off and baker couldn't access/bad link. I was still lurking so was able to fix.

>>9994

I'm so conditioned.

Every time you say "slide," i think of this.

>>9941

When I've made the first practice bun in comms, I'll do a baking in the previous, and keep churning them out…W

In /qr/ won't that notice, help shills shit the bread?

Doesn't that

>>9996

so glad there are others checking the dough, really saved my bacon/bakin last night. Dough was really wonky but i was so busy i didn't notice stuff that really needed changing. Oldfags do a lot to support the board coz they know how things oughta look.

>>9943

Good, goodnight Wnb.

>>9994

STEP 10

LINKING

If you're posting from a /comms/ thread to another /comms/ thread, your link just needs >in front of the post or thread number.

If you're posting a QR link from /comms/, or from QR to Q's board, you need the longform. Memorize it by the '3/2 rule' -

3 >>and 2 // and the board name sits in the middle

>>>/qresearch/8578692

>>10001

Definitely appreciate others looking out while baking. Moves pretty quick.

>>9999

yes

this is why it is dangerous to bake to early and link to early

you can bake a bit early and then wait until the old bread is almost full to post the fresh bread link

>>9983

It's always good practice to check your dough when you get it. Run down the notables numbers, check the numbering, the formatting.

Check the past notables batches that they're all in order and all included.

Check the title formatting.

I find 99.9% of the time mistakes in these are not deliberate. They're either bakers being creative and not realizing, or they've not noticed. I do it myself all the time, and really appreciate when anons let me know of any mistakes. We're all in it together, and anons have time when we often don't.

>>9999

nice digit, anon.

regarding

baking

message

you don't see it much anymore, right?

IT's because of the lag.

Bakers often start the bake very early–even before posting the last notables list.

Say, 670 - 685.

So they press "Create a Thread" to get things started, then come back and watch to see how fast the bred is moving and how the lag is going

If i post

baking

anons will think notes are finalized when maybe they aren't

No baking message/ very early bake?

Yes, shills can sometimes get in there

But they can always get in if they want to by lying in wait

Bottom line: Make sure to try to finish new bred before old bred is done, whatever it takes

>>9970

Exactly that formatting, don't care for it.

Going traditional all the way.

>>10005

That link is broken now.

Here's a working on on QR -

>>>/qresearch/8739537

>>9998

kek

>>10011

yes, i go traditional too.

during endchan times, i was trying to get bakers to do that, and they'd say, why bother?

(Board small, breds slow)

Why? Because it's a habit. Good habits make for more consistency and fewer mistakes.

Same thing goes for handoffs.

Formal handoffs matter - just ask anyone who's thought someone else was baking when they thought it was HIM!

There are so many ways to vary things that work fine - bread titles/theme, baker icons, other icons, images to go with bred theme, and just the way someone expresses themselves.

>>9979

so i got to step 7. new bread i created greenlined all my previous bread links???

>>10005

>>10013

TAKE YOUR TIME, CLASS

When you're ready, post up your bakes so we can all have a taste, or your questions.

>>10008

danger, danger will robinson!!

>>10017

Taking a short break, GYB.

>>10020

they are green because the links are to QR - different board. If you link to threads on /comms/, won't be green.

>>9979

it is named:

Q Research General #10985 Class Edition jumping in the deep end face first!!! Edition

>>10025

ok, i'm here.

>>10026

i was supposed to link to the practice one on comms?

>>9960

ty.

image posting has been problematic before also.

the mp4 one was made during the imageserver crisis

>>10028

ok, can take a look

>>9960

Very clear instructions, wow starting to get that now gyb.

>>10031

You don't have to link for real, it's just practice. Cuz you won't have to change the links on QR. Just pretend the links work. Main thing is to get practice in actually creating the new thread, practice using the formatting, and changing the dough, and linking to the new dough. Once you've done that a bit and feel you get it, I would take real-time notes on a live bread (nobody has to know), then bake it in comms for practice. That's where you'll have to speed up a bit and get used to doing it a little faster and working multiple browser tabs.

>>10028

Looking good

just needs a colon in the title:

Q Research General #10985: Class Edition….

(prolly don't need 2 "editions in the title"!)

plus Dough post (when you get there)

>>10026

i got it. everyone else practice baking is green as well. because we linked to qresearch, not comms posts.

>>10020

yes

the dough is made for /qresearch/

links go

from same board (/qresearch/) to same board (/qresearch/)

or from one board to another /comms/ to /qresearch/ or vise' versa

two for same board

three & board name for cross board links

>>10021 same board

>>>/qresearch/8739537 from here to /qresearch/

if you went there and wanted to link those posts...

>>8739537

>>>/comms/10021

>>10040

exactly.

when practice baking, i remember being kind of disappointed because it didn't look very good.

but it will when you're on /qr/

>>10037

>>10038

got it so far. will keep going. I am used to seeing the red hyper post links. i dem-panic'd.

>>10029

Back.TQ

>>9982

You already posted, was replying to teach.

>>10043

>>10044

Actually that's a good point. In class, every new baker says that about their bake, and it can be disppointing to them.

SO

I'll add a part in the teaching materials saying to expect it.

Thanks

>>10045

re >>10038

we were just discussing green links in bakes on /comms/

always takes everybody by surprise at first, including me

>>10047

ok, tx.

>>9999

quads stopped gigga!!!

>>10049

Yes, good point!

>>10048

>>9999

Holy class-quads

CheckEM

>>9993

The second one

Dough

https://pastebin.com/QnS8mR3N

>>10044

Looking guuuud! Just remember you'll need a link for the notables list posted last. So you post you notables list, then grab the Post no. link, and post at the bottom of notables list. This can get tricky with last minutes calls for changes and notables, when you are trying to get that final link and bake it.

#11189

>>8738728 >>8738758 Neo-FEUDALISM Back in 1981 the new nobility was preparing to enslave us…

>>8738721 schill posts the pic of WJC and George Nader, then links the article from 12/3/2019, this poster sucks

#11189

>>10028

Nice work!

Congratulations anon !

>>10048

>>10048

live URL links

>green links

two big differences that make a difference in how the page looks

>>9993

As far as I know, it doesn't matter which one you pick. Unless someone is searching the term dough, it wouldn't matter. As a baker or a lurker, I always ckeck notables and then look for the dough for communication about what's going on. Is there a baker or notetaker? I also tag the dough with my notables list, just so people can easily find me/track the baking progress.

>>10055

did you see this?

>>9960 Crazy Bakes

>>10032

tyvm!

good to add something on images.

pngs - normal bakes

yt links - TOR bakes

mp4s - for clearnet when can't use pngs?

image server not working? that's right

Aug 5

>>10009

>>10001

>>9996

Looks like I need to spend a huge hunk of time taking notes, way before attemping to bake.

>>9999

>>10010

baking is more of a warning for anons to save notes for next bred because trigger has already been pulled. iirc.

has less to do with bred shitting than saving anons the hassle of posting stuff twice

>>10061

>when you are trying to get that final link and bake it

about the same time shills post long lists of notables that baker missed, kek.

>>10067

>Aug 5

o7

>>10066

dough tagging

As a GY baker, i'm kinda fanatical about that.

Because about half of the breads i start with, i end up ghosting.

And when you ghost, you gotta let the incoming baker know where to find notables, pastebin changes, and the "ghost" message. Especially if they are trying to grab a bred at the end.

>>9993

GYB, what is the scraper looking for?

The red text, the word?

I based my answer, looking at the current /qr/ thread. Still don't know what the scraper looks for.

>>10021

Anyone else got any of dat fresh bread?

So I wanted to give some feedback / advice on notables after seeing the batches posted by the new bakers on the last couple of threads.

A few of you said your batches were too long.

Here's what I do when there's a lot of notes -

• Group them

Often I list one note with a description, then another and another with the same subject comes along. Rather than create a new line for each, I will group them and change the description, like…

>>8888888 , >>9999999, >>666666 Coronavirus Notables

This saves on line space, eye boggle and leads anons catching up to all the notes on that one subject. Good all round.

When more notes on a current dig come in, I note them like this -

>>6333333 , >>2222222 Whatever digs cont. re pb >>5555555

or just

>>6333333 , >>2222222 Whatever digs cont.

Not suggesting for a second that anyone must do this, it's just a method. Other bakers may want to chime in here and share what they do when there's a lot of notables.

>>9999

>>10070

I've stopped doing that personally.

The breads are so fast now it's not really worth posting "baking" after posting the final notable bun for the dough.

You lose time by doing that instead of just baking.

>>10069

I practiced taking notes every chance I could at first. I used to do it secretly when bakers or note-takers were doing it already. When nobody was available to bake or take notes, I started volunteering to do it. Got better at it, faster. Then started practice baking, but had baked before on QRB, so already knew the steps, main thing I needed practice with was the speed everything is moving at. Still struggle with it some days more than others. Today I was tired and struggled, plus the lag and Q posts. The other day was getting slammed with the lag from hell and didn't even get stressed out. Perfect bakes. It's usually intense tho. But anyway, at one point, there was no baker present and I was note-taking, just called it and said I was baking.

>>10070

Always good to foreshadow any changes.

EG:

• seeking handoff nb, espec. if it's mandatory

I announce at the start "can bake one bred"

then announce again around 400-500 and at the end if no one has responded.

• use LAST CALL around @650 to warn anons they better list anything they want in notes very soon (if during the day, maybe more like @630)

They can also check to see whether a new bred is started - with the lag, most regular anons know bakers start a lot earlier than with 8chan.

>>10077

that's what i'm collecting info on now.

also relates to notables.

wearethene.ws anon said not to leave spaces in middle of notable buns but stuff like baker change within buns is ok. There may be other things to be aware of but i'm just figuring it out.

They are easy to contact tho - right next door on /comms/.

>>10067

Yes! Saw it and thought 'he's incredible'.

kek

What a great idea GYB. Very nice work. Haven't had a chance to read it yet, but I'll be saving it.

Brilliance.

>>10069

We say to break it down anon. First get the baking down by baking a tonne of breads here first. You get into a rhythm and the steps all start to flow together. Like learing driving, diving, skiing or anything new.

Then we suggest starting to work on notables by collecting them in a live bread. Do this for a few times then when you're ready to put it all together, great.

Everyone is ready at different times, so take your time and work away at it until you feel comfy.

>>10075

I agree, it's frustrating as a baker coming in, trying to figure out what's going on, especially if you don't have much time. The sooner you can take the bake or start taking notes the better, gets difficult if come in late and no notes or don't know where to find them. Just lurking like nothings going on and then realize no baker! I also use the Notables header and such, to help if people are doing searches.

>>10072

About the same time someone starts on you for something.

kek

>>10079

Agree, no-one does that now really.

I'll remove it from the teaching materials.

>>10081

Also fren, I highly recommend keeping up with previous notables, I check them coming and going from work. Even if I don't have much time to post, research, or bake, I keep up with notables. Much easier as a baker/note collector to know what's already been discussed etc. This is probably the most time consuming thing I do. Read notables!

>>10083

>regular anons know bakers start a lot earlier than with 8chan.

this what I'm looking for.. How much earlier are you baking on average? like 100 posts?

How different is baking on kun than chan under nominal net conditions? speedwise?

I've been hesitant because traffic has been so bad, at least from this area. sometimes 3+ minutes between refreshes.. a bred can end and go to hell in 3 minutes.

>>10078

I've also been looking at newer baker notables and trying to see ways to help them streamline. The bakers i'm seeing right now tend to include everything, don't want to leave anything out.

The combining approach you suggest is good, may take a little time to learn.

Now: here's a question:

How many new bakers include everything because of seeing shills excoriate baking for "leaving out" posts?

I tend to include a lot but even i don't include as much as i used to. There's that NewsFag guy who picks up a lot of int'l news. It's fine but he can post like 30 news items. Recently, i realized he was ip hopping - could tell because of a certain place the text would break in all his posts.

Best scenario i think is a happy medium. but each baker is still gonna have to decide what kind of posts he things are notable in addition to noms.

Shills are going to criticize bakers no matter what - and lately, they've gone after new bakers, which they didn't used to do so much. Learning how not to take it personally is a big deal. But it also helps to work out your strategy for determining notables so you can tell anons who question your choices.

>>10088

Nods, thanks teach. Sometimes I like a little push but I would rather take the the time to learn and practice.

>>10095

correction, 5- 10 minutes lol.. just waited thru 2 300 second throttle counts

>>10095

I start prepping at 630 to 650, any later than that I usually have difficulties. Unless it's slow. I try to post notables a bit before that, like at 600 to 620 or so and while waiting for responses, go ahead double check bread number and such and get new thread going. Try not to get distracted by the last call crew that will come out of the woodwork. If you 've been posting updates often enough, shouldn't

be so many last minute requests.

>>10094

ah yes.

I sometimes take over for bakers who have to leave NOW when i haven't read notables. Kinda risky although i'll prolly still do it. Can bite you in the butt tho.

>>10106

ok so at least 100 posts. ty.

how bad is the lag you've been working through? what's the longest you've had to ah.. float a bake for, due to connection issues? I don't know how else to ask it

>>10101

>…so you can tell anons who question your choices

that's how you tell anons from shills.

if you have a good strategy for deciding what's notable (e.g., requires high quality sauce, clear reasoning or both)–and you calmly explain this to an anon–he will either fix the problem or say ok. If you explain that to a shill….well, you know.

>>9993

1st one has all three:

The word "dough"?

Red text "dough"?

Dough following by a colon?

Since the seminar is in session, I thought I'd expose how this shill (and his allies) have been attacking bakers for the past week or so:

>>>/qresearch/8740281

This is the same "bakers union" shill who has been attacking bakers with 3 or 4 others. He keeps posting this which happened today.

He is claiming without evidence, that the twitter user (who we all know from crumbs) IET, @inevitable_et , is a baker.

Then because a random anon said "The Doc is brilliant" about a thread by the same twitter user, that must mean IET is Doc the baker.

It's nonsensical and ridiculous, but shills will shill.

>>10106

>the last call crew

KEKKING

Sometimes it's shills

but it's also procrastinating anons

Sometimes i feel like getting them agree to bake just one bred–and then pestering them with last minute questions around @650.

>>10112

that is why it is the most used approach kek.

>>10106

> last call crew

I love when anons nominate something or want a notable revision at 700 posts after I already baked.

Legitimately nothing I can do.

>>10008

>>10022

Got ya…kek

>>10110

Today was better than Tuesday, in which case I prob had to hit post about 10 times and maybe 5-10 minutes to get the new thread post to load. Meanwhile, like today was more like 3 to 5 minutes. I just keep hitting post every time it says took too long, I don't change anything, so at some point it'll say, flood detected. I leave that page open and go to my other tab which has the catalogue open, and just keep hitting reload until it shows up. Cuz I know it loaded due to flood detection. It shows up eventually and then it's go time, posting like mad b4 the shills and bread shitters get in and trying to get a fresh bread link in the old bread b4 it fills up.

>>10102

A little push is good, but you have to learn first as if not, and we go and ski down a mountain w/o knowing how to stop, as an analogy, we're gonna be put off sking for life. kek

Learning is important. The push will come naturally when you're there and ready sometime and there's no baker around :)

>>10114

Nice formatted, teach.

Really easy to follow!

So the claim is that doc is a fame-fagging twitterite - which would naturally account for his notable choices.

Right.

The one thing all of the bakers union attacks have in common is a lack of any evidence whatsoever that there is a group that conspires together to control the board. There has NEVER been any evidence of this but that does not stop shills from repeatedly making the claim.

>>10122

damn ok, so the conditions are what they are and this location isn't any better or worse than yours. thanks.

>>10061

i caught that when i saw all the green'd links. i just go back to the previous bread and get the last bread summary post #.

sometimes the breads fly with posts…….

>>10122

You are in the same boat as all of us. I've finally gotten to the point where I just announce that i'll be baking early due to bread lag, plz wait for the bread, it's coming. Not even very tense about it at this point, it's a fact of life. And suppose someone bakes a dup? Just tell BO and it'll will eventually be locked. Comfy.

>>10127

It's so pathetic to see.

It seems like the same attack the BVs were doing before they were fired, and now that they've been fired they're doing it again.

The point for posting that is to IGNORE SHILLS WHEN BAKING.

You'll slide the bread and give them even more ammo they can spread as disinfo if you engage.

Even though it's tempting, kek.

>>10110

Also, I know many bakers create their pastebin as part of the bake process, but I create my new pastebin right when I get the new dough. I look it over real fast, and go ahead and delete space on notables page or decide I'm gonna do two pages and where I'll need a page break to make it quick and smooth. Too stressful for me to try and do all that while baking, with all the shills and bread shitters. Also, when I post the last notables list I edit the pastebin with the last link for notables list, while I'm waiting for the new thread to create. I keep a notepad of links and such to help me when the bake process of copy/paste is going down, to avoid having to type. Takes too much time. I also try and have my pics already selected for main 1st page, dough, and fresh bread links. Searching thru vast pics and making decisions while baking can cause fires in the kitchen. kek I even keep a running list of general and specific bread titles I might use.

Here's my list on notepad that I keep for every bake:

//////////////////////////////////////////////////////////////////////////////////////////////////////////////

Q Research General #11188: We're Gonna Go Like a Rocket Ship When it Gets Back up and Running Edition

//////////////////////////////////////////////////////////////////////////////////////////////////////////////

Q Research General #11189: Respected All Over the World ~ (You)'re the Best Edition

D'oh

>>8737823

Notables

are not endorsements

#11188

>>8738840 CNN's Brian Stelter wants networks to change how they air Trump's coronavirus briefings

#11188

//////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

FRESH BREAD

FRESH BREAD

/////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

DOUGH

https://pastebin.com/i7UrQaQy

/////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

Baker Requesting Handoff Baker seeks handoff NB, will ghost @100

////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

Q's Latest Posts

Thursday 04.09.2020

>>8737351 ————————————–——– We are UNITED in this FIGHT. WWG1WGA!!! (Cap: >>8737448)

//////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

>>10131

that "somebody" who bakes a dup might be me if i fail to make the right guess about the reason for "flood detected." Same thing tho - drop a link to good bread and ask for a lock. Within 20 posts, everyone knows which bread is good.

>>10127

That wasn't me. kek

>>10131

>>10131

i see that happen. two breads…then one closes. How do you tell the BO?

>>10081

>>10094

>>10094

>>10107

Makes sense, I look for how many breads I've missed and read over notables list and then read interesting articles. Great tips all round. Tyvm.

>>10127

>baker's union

there was plenty of evidence of this in /cbts/

but that was then and now is why this is done openly ;)

AFLB was part of that club. That's why when AFLB got banned from the mod team, and then subsequently from baking, the reference from BO at that time was couched in terms of being given a second chance and failing at it.

They actually got 3 chances.

Because the suspicion was already there from the cbts days.

iirc. someone will apply the rod of correction if this anon is mistaken.

>>10142

I use wearethene.ws for that personally.

>>10137

You report it.

Using the little triangle at the top left of a post.

>>10137

To report an incorrect thread number and request a change, or to report a dup bread, click on the first post of the thread, the triangle, then 'report'.

"Requesting a thread number correction, BO. TY"

>>10132

Shills

Don't care who's doing it, paying for it, directing it or anything else. Doesn't matter. IGNORE THEM ALL, they are irrelevant.

Anyone who bakes is doing a tough job under trying circumstances. We don't need the good opinion of shills.

That said, i always try to distinguish shills from angry anons. Doesn't take that much. Anons will always give you a little something that shills wont. Doesn't mean you can please them. But you might get to the place where you agree to disagree.

>>10010

Bottom line: Make sure to try to finish new bred before old bred is done, whatever it takes

5:5

>>10133

>I even keep a running list of general and specific bread titles I might use.

Not a bad idea

I sometimes prep a bred to bake to do relief baking and then another baker takes the bake. I keep the bred title, many are 'reusable'. Once i had a really good one and baker wanted a title - three of us worked out the perfect combo. Fun.

>>10131

>>10137

Yea, if you get in early and are prepped and ready, then bake early, usually not a prob. Some anons are ebaking tho when a baker is obviously baking, like today. Not sure what's up with that. None the less, just report by clicking on the arrow of the header, and report duplicate bread #11111

>>10136

i've been doing that all bred.

adds new meaning to the 'hive mind' idea.

"We are all one."

>>10133

All great tips.

>running list of general and specific bread titles

I usually just take quotes I like from Q and make sure another bread didn't use it by searching it in the catalog. I'm not that creative unless there's a happening going on, kek.

>>10151

>>10154

Yea, most days I get up, or when I get home, prep my notepad for the bread and notables list #, Q posts dates, and follow breads doing this, so I'm ready if I get a chance. I also grab stuff from POTUS that he says or just stuff that comes to me following breads from anons.

>>10145

>but that was then and now is why this is done openly ;)

your recollection matches mine

>How do you tell the BO?

postcard - only 2-3 days by mail. Kek.

>>10152

Someone e-baked when baker was obviously on duty?

>>10145

There was one baker who started a Bakers Union on halfchan, cbts. They hooked in another new baker and then said the bakers were all going on strike (for some reason).

The anons name was Gnupol. Maybe some of you remember.

Madness ensued, and anons eventually got the dough back (from Gnupol and mate). Gnupol called it 'The Bakers Union', and hence it all began. AFLB was part of the group who were taking it back from the BU. Leaf was based back then, if you can believe it.

Later, there was another posse's of 2 bakers who kept the dough to themselves at 8chan cbts. The two of them you will know. One is Breadbox, who is now FJ, the other PamphletAnon. Anon went on holiday for 2 weeks and they'd effectively taken over the bakery. More madness ensued :)

>>10152

>>10146

>>10147

thanks. i hit add filter every bread and never noticed report right under it!

so how many practice before you try baking? night shift better to try 1st time. the last two days with all the drops the breads were going too fast.

>>10148

Second that.

Ignore all shills while baking

Nothing good comes of interacting. EVER.

>>10157

i knew there was stuff from the past

but not from the last year or so

just saying "it happened before" isn't good enough

>>10119

Yea, I try to add please post anything I missed next bread anons! That seems to help. Seriously nothing you can do, can't bake when thread is ending. So I ignore and then ask to repost. They do it every single bread kek

>>10005

Got it, this is great info.

>>10116

Definitely wouldn't even have to, shills and lazy anons alike literally would bombard them at 680 every single bread and then they will understand! kek

>>10162

>so how many practice before you try baking?

Honestly as many as it takes for you to be comfortable. No real set number.

> night shift better to try 1st time

No doubt.

>>10162

Yeah, it's really useful to know.

>so how many practice before you try baking?

How long is a piece of string? Everyone is different anon. You could practice all night tonight then feel ready and bake tomorrow. You may need 3 days practicing, maybe 5.

Ready means to me, you can easily bake a thread without hesitating, and you can collect notables along with the thread speed.

You learn the most once you start baking, so I think if you feel ready, jump in. Nightshift is good to start, yes.

>>10163

THIRD

All it will do is get you distracted and upset when you're already prob under stress. They are relentless! I've had good luck ignoring. I never filter, but I'm good at ignoring. I don't do a lot of talking when I'm baking. The less I talk the less shills bother me. As long as I post notables often enough and make changes requested, it goes pretty smoothly.

>>10153

kek

We are indeed, one mind

>>10160

Yes! I even posted the new thread was super laggy so wait for it!

>>10170

>I don't do a lot of talking when I'm baking. The less I talk the less shills bother me. As long as I post notables often enough and make changes requested, it goes pretty smoothly.

Can confirm. Head down and ignore them, enjoy your baking. Make sure you post notables regularly and respond to any legitimate, respectful anons. If/when a shill hits, anons will stand up for you. You need to do nothing.

>>10162

Practice during night shift or early morning before everyone is awake. I only practiced a couple of times, but I practiced taking notes a lot because of the speed you have to gather. But, you can alway call on anons to nominate and then use F3 to search for notables in a pinch. Just start and one day soon you'll be there when nobody else is, and I suggest you go for it. Any mistakes you make will be a learning process and from there you'll prob either hate it or for some reason not be able to stop kek

>>10161

Tx for stating the story so plainly. I've got bits and pieces but better to have it straight. Especially as it's getting recycled again.

It's not that bakers can't get corrupted, it's that claims are so often made wo zero evidence using spam (Big Lie technique - just repeat the lie over and over). Unfortunately, sometimes those who originate it come to believe the lie.

Important to collect evidence, which is easily done. It was not hard to tell that bv coalition of a year ago was not based; they showed their true colors pretty early, FJ especially. Started collecting posts right away. So there would be real evidence showing the attitude very early. There was more and more evidence as time went on. Collect it now, as well - anything that looks funny. Some of it turns out to be nothing special (like a baker that is a little 'muh joos' but keeps it in check most of the time). But you never know when it might matter.

Evidence is always the key.

>>10167

You're right! Just let them bake–and see!

>>10161

<AFLB

I'm sorry teach, should have been clear that this part was this anon's opinion:

>They actually got 3 chances.

>Because the suspicion was already there from the cbts days.

Because AFLB's antics were never accepted by this anon as being organic. gut feel: Do larpers try to represent one side only, or both sides, to appear more organic?

…

But yeah, as far as the whole bakers union thing, it did not last long, but then again neither did cbts…. nor did the storm. So the bakers union was correctly declined and shit upon by anons, but remembered, mabye even gained legend status, now.

As a matter of fact, in the beginning it was assumed that no board would last longer than a couple months. By everyone, including Q.

This anon is impressed that /qresearch/ has held it together. Impressed in a good way :D

>>10162

>how much time needed to practice

For me, an entire effing month!

I needed it all, too. By the time i baked, i was ready enough to never panic. But it took all that time to get my skills good enough for that. And it wasn't that they were that great, just good enough to know that i could figure something out when a new situation arose.

>>10177

No worries at all. I agree with you about AFLB, and everything you've said.

I'm impressed that we've held this board together as well. A testament to us all and how we've worked together and gotten through stormy seas to the calm again. It hasn't been easy, but…. it's been done :D

>>10175

YW.

>>10172

could have been a panicky anon that didn't notice. with bread lag, you just never know. except when freddy – who had a genuine handoff (although no one knew it was him) –baked next bred at @400 last month. KEK.

>>10133

Whoa, was wondering about prepping like that. Idea knicked… Ta.

Keeping the images on my dashboard too, faster.

>>10162

Also, when practicing taking notes you can also help baker out by cking for notables, calling them out, calling more sauce for baker, getting Q caps and also posting the formatted Q drops for baker to grab and add to dough. Very difficult to do when baking and the bread is flying. Helping baker will help you practice formatting and figuring out what are good posts and what posts need more. Even if it's not used or needed, or you just do it on the side as practice, checking for mistakes, broken links, formatting Q posts, or changing dough (your practice dough) for War Room etc., will help you know what to do when it happens while you're baking.

>>10162

Doc often does a shift that ends around 2 am ET. If he's near the end, he'll finish it, then ghost. If not, he may ghost mid-bread around that time. Either way, it's a good opp for baking.

You can also ask him for a handoff, tell him you're new. You can do that, you know - most new bakers won't say it, but you might as well, anons know anyhow.

I pick up some of those gy breads but if you're around, i'll defer. Also glad to lend a hand if needed. OR you can just shadowbake. many options at night. The shift that's very often available is late gy - around 4 am ET. If you're up then.

>>10182

Yea and I set up my pastebin right when I get the dough. Everything is prepped and ready, all I have to do is edit. Doesn't always work, sometimes you come in late or whatever, but it helps.

>>10181

True, but I snapped and cussed him/her, when I usually ignore all the bs. kek

>>10183

all great ideas, kek.

>>10164

oh ya

goes waaaaay back

this board was started because AFLB banned me for 3 days mid bake, for no good reason

>golden rule violation

KEK

from the dungheap roses grow

but ya, there's a bit of history with at least one subversive group that has infiltrated the board to near it's highest levels, it's why Q switched from 4 to 8 and then from cbts to qresearch

>>10161

> Leaf was based back then, if you can believe it.

semi based, got more than a little ban happy a couple of times

but ya, not bad as he became after losing the keys to the BV slot

>>10186

Well, i would too. Gotta pay attention around here.

>>10188

Ah, but look what we got outta that ban! A great practice board. dungheap roses, indeed.

I got banned only once - off of patriotsawoken – after establishing a practice thread for formatting, i used it to refine a long report. Got banned for 12 hours for spam!

def gonna have to scrape all these class threads for history

my memory is only so~so

it helps to have many viewpoints

>>10189

i was a bv once - for sgrvl. worse boss in the world! tons of work, zero privileges. quit pretty danged early from that job! always liked sgrvl but he's not quite all there. anons thought he was compd until they figured it out.

>>10177

>Because AFLB's antics were never accepted by this anon as being organic.

seemed like an organic slide into mental illness to me at the time and in retrospect, but AFLB did not act alone

I do think there was spoopiness involved and perhaps outright fuckery in that group AFLB was associated with

>>10183

That's really good advice.

Us bakers on a fast bread rely on anons help on all fronts such as checking notes, posting good descriptions, formatting, thread numbers checks, notables batches numbers checks, asking anons to repost nb, posting Q posts, Q caps, videos, posting corrections, spelling, dead notable links, incorrect notable links, anons help us immensely.

had a few BVs here before the switch to 8Kun

no real duties, I figured it was good for bakers to see this side of the board

what a BO can and cannot do

I haven't seen any of 'em log in

the login stayed the same

>>10169

>>10168

>>10174

>>10178

>>10183

thanks for the answers. compiling the notes is def a good thing to practice. one of the bakers does a penultimate bun on breads and labels it:

notables @ 500

I came here to learn this because i can tell when the shills are messing with the "buns" lately when they don't bring attention to good info/posts. I see all you guys posting "learn to bake" on breads. i figured why not try…

>>10173

>>10170

>>10148

Your different perspectives help me understand. Deeply grateful to be learning from the best.

>>10189

Sorry, I meant he was based back on halfchan. He baked from the start and was one of the regular bakers on there. When he got to BV here he/she went awry afair.

Banned me as well. Not while baking though. That's funny. kek

>>10196

>i figured why not try…

that's why I made this place and Teach started these classes

nothing ventured, nothing gained

>>10170

Not filtering these days either.

>>10191

they'd pretty rich, aren't they? trying to put this material in the dough as well, can't get everything but at least the high points.

>>10193

well this is the case with sgrvl as well, although he's a good guy and patriot. just not completely balanced, sometimes gets real jumpy. He seems more settled now.

>AFLB

People take advantage of mental illness, exploiting it. Look at hotwheels–same deal. But even the mentally ill have choices to make, have seen that many times. A board like this is not a good place for crazy people, they are playing with fire.

Teach….I just now found u guize….I stayed in the other room all night!!! Duhhhh….and now I've missed class…I'm bummed! kek

>>10198

>>10197

We all learn from one another.

>>10202

It's ok anon.

Have you come to classes before now?

>>10198

ya, I remember his additions to the dough format

never forget how he got the moniker

always calling other bakers sloppy work "moldy"

since he was canadian… a leaf

and he hated "mold"