>>10274

My answer -

You'll never recognize RM at first, possibly even for the first 2-4 posts. He has a face that can be extremely charming.

Then, he'll flip instantly, or slowly degrade into pic related. My advice, coming from a lot of experience baking with him around is to 'do not engage'. EVER. He gets worse if you do, he doesn't stop, then you've to spend your enjoyable baking sesh arguing and defending. He's just not worth you raising a finger for.

There will be anons in the thread to fight your corner. Let them deal with him and you concentrate on doing your best baking ever.

>>10285

Idk. I just ignore all negs and address based, respectful anons. You will know them by how they talk to you.

Don't know if you know this, but if you're wondering about anyone, copy their UID and do CtrlF. Quickly run through their posts. Tells you a lot about whether anon is anon or otherwise.

>>10257

o7

>>10287

Nice! Thanks Rusty. Awesome.

>>10293

That's brilliant. Yes, I thought about it, but wondered to where. I thought about a TY channel as well. Idk. What do you think? Where did you upload yours to, MEGA?

I wanted to work on all the materials some more, refine them, add any little bits that come along (like the green links for example), and when ready, along with the Notables, Timing, Tips & Trips module. I haven't started on that yet. The incredible work you've done collecting material can be the basis for it.

If you're up for it, we could start to put together some material and I could make slides and videos.

Teach wants to see MOAR practice breads in the catalog

One isn't enough my friends. Bake, bake and bake as if your country depends on it.

Link them here so we can taste and give feedback. Don't be sceered.

Godspeed

>>10296

Thanks for your thoughts baker, I understand. As when we get the pleasure of a lot of newfags, we also get this situation of learning curve when we have more than 2 new bakers. Hence my suggestion yesterday about stopping classes for a while until the new bakers find their feet. We can help them there rather than here.

If we have too many new bakers, that'll create all kinds of havock. I think it would be best to stop classes until these new bakers find their feet and place in the kitchen, personally. And, we get to know them and can be there to keep an eye, as can anons.

New bakers may not want to say they're new in front of the whole world, thinking that that'll open them up to a huge spotlight which really, no one needs when they're already under the pressure of baking for the first time. That's completely understandable.

Us oldschool bakers simply jumped in and baked for the mission b/c we were free and there wasn't a baker around. I'd never made a thread on halfchan when I first baked. I managed and it was fine (albeit I'd no perspiration left in-body), and I learned along the way as we all do. I'm still learning every day.

So I'm of the view to just leave them to find their feet and help along the way. We can be, in these situations, too smothering, when new bakers just want to be left alone to man their kitchen.

If they mess up (as we've all done and still do), they'll reflect and consider it and know what to keep an eye on the next time. The best atmosphere for learning is in the QR General imho, and anons will certainly manage to facilitate that learning.

Baking live is an absolutely huge learning curve, as us bakers all know. No-one sees our inner transformations as we learn quickly how to deal with situations through trial and error.

New bakers are fortunate that we are there to help them here. To step in and offer help while they're baking though, unless in a complete disaster scenario, I don't believe does any good, but does bruise egos.

My belief is that we can be there to mop up eggs and flour on the floor, as per your graphic, just let the new bakers learn from experience, taking a 'hands off' role, as there's nothing worse than cruising down the boulevard in your new camero after just learning to drive, and your mom rocks up to 'help you'. kek.

I'd say for us not to fret, and just let them get on with it with gentle 'anon' guidance if needed. I definitely think we shouldn't step in and say 'I'm thisbaker and I don't think you're doing that correctly', because well, that's just gay.

>>10298

Da hive is live.

I think we're of differing approaches regards the new bakers making mistakes, and I want you to know that I'm cool with that. It's no fun if we're all the same, is it my friend.

I think of when I started baking. My hands were shaking, I was deep in concentration, I was scared to death but trying to look cool on the chan and… my hands were so wet my fingers were slipping off the keys.

The GREAT THING was, that no-one knew I was new, or so I thought. The main thing is I could get off with winging it as there was no spotlight shining.

I think it's good that bakers to go into the arena showing bravado. They know what they're walking into and it's not a baby shower. They'll find their way.

>>10295

>I haven't uploaded anything

Ah ok.

So mega.nz gives a free 50GB when you sign up. You can sign up anon with a Proton Mail account.

Just compressed to zip the Module 1 folder (videos, slides and copypasta teaching plan), and it's 100MB. So.. there would be plenty space on mega for it.

We could also set up a YT channel and upload them there, then pass the link to interested parties / new bakers. That'd be cool I think. What do you think? Also, what was your reason for wanting to upload them? So other bakers could download easily?

>>10302

>>10304

>taking advice and correction is something hard for some people and when the voice trying to advise them isn't familiar or seems similar to an attacker / shill…

Word

.

>>10293

Happy to help with anything I know about, just ask any time. No idea here how the archive anons archive automatically, but here's where archive anon archeved our /comms/ threads.

http://qanon.news -→ Archives -→ COMMS

The baking classes are archived there. Thanks qanon.news !

For adding to a website, do you have a website or blog you'd like to add the materials to? If you've a Wordpress blog, or site, the videos, slides and text can be embedded in the site pages by uploading or linking.

If we had a site available, we could add the materials there or ask the admin to add them.

YT for videos and MEGA for sharing files are the mediums which I think of for sharing these materials. Check out Steemit though. Think you'd like it. You could create different accounts for different content, all anon if you use different Protonmail accounts.

protonmail.com

https://steemit.com

There's also https://medium.com/creators

Text (content), graphics and videos can be uploaded, just like Steemit.

Unsure if videos can be uploaded directly to both, or linked and embedded (from a YT or Hooktube account for example), but either way it'll be easy to just enter material.

You would just make a Protonmail acct (for verification), then make a Steemit or Medium acct under that email address, and start uploading your content.

Hope this helps. Let me know.

>>10312

If you're making videos, you can make a TY account, using an anon Protonmail acct, and upload them to there (using their space).

Then link to them (they'll embed), from anywhere - here, Steemit or Medium.

>>10315

YW. Took a look at qanon.news archives of the baking class threads, and it looks like the videos are saved.

https://qanon.news/archives/x/8274

>>10309

>how he said always to admit your mistakes right away. Great piece of advice. BIG THANKS TEACH

>WHEN you screw up, fess up quick and fix it. Do NOT be ashamed of making mistake

This. Fessing up is so important. It can mean the difference between you as a baker getting a tonne of hassle throughout the thread, or getting positive and motivational messages instead.

Example:

Sorry folks, Q post missing from the dough

Forgot to update my ready bake. It'll be in next bread.

o7

Can't tell how many times fessing up / apologising / saying I'll fix has changed the bread vibe.

And in that spirit, I made an error and mistake by finishing up my serious post below with 'because it's gay'.

Now, what sort of way is that to put ones point across? Gay!

So I'm fessing up and saying 'sorry'. I feel I was wrong to use a glib and non-meaningful term to put my point across, 'especially when in a teaching capacity. No excuse, but the chan lang gets inside you, often to your detriment. I apologise!

>>10299

I'd say for us not to fret, and just let them get on with it with gentle 'anon' guidance if needed. I definitely think we shouldn't step in and say 'I'm thisbaker and I don't think you're doing that correctly', because well, that's just gay.

I will rephrase -

I think that if an experienced baker was to step in and say 'I'm thisbaker and I do't think you're doing that correctly', it would make the new baker feel inferior and embarass them in front of the board. It may put them off from continuing to bake and finding their own way. I believe gentle, anon advice is a better approach, unless a baker and new baker have a mentoring relationship.

There. That's better. Hopefully.

kek

>>10319

>>10320

Looking guuuud anon!

How about giving it a go in a practice thread?

You can make one here -

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

Instructions here -

>>9941

>>9945

>>9957

Godspeed. Tell us how you got on.

>>10323

YW anon

>>10321

Good question. I've always thought it was 100 lines and have taught that. I've heard someone mention it was based on character amount.

You think 85? Do you know how many characters?

I've just done a test here to see, and managed to post 101 lines. So thinking it may well be based on characters.

Test - >>10325

>>10329

No worries at all bro, it is class stuff. GYB and I have been discussing it here and there as well, not knowing for sure.

Q posts, Idk if it's useful but here's what I do -

• Keep max 3 batches, generally

• As soon as Q posts, consolidate the bottom one as we do with the notables buns.

I just post the batch, copy the post number and paste it below the date (which is already there when you delete the batch).

Sometimes if it's quiet and I'm baking, I consolidate. Depends how old they are as well.

>>10329

If the bread was on fire and I got ‘post too long’ on the first post, I’d simply delete the bottom batch without bunning them.

Then I’d bun them nb, once the baking is done.

I do that with the notables buns as well if things are wild / there’s no time.

Bun them up nb once the baking is done.

o7

With all that’s going on (nothing new), can I ask you all a favor please, that you don’t mention my baking name anywhere? Anon or baker is good, and if you really, really have to some time in a complete emergency situ, nb.

Thank you.

Im sure you all know me by the ways you’ve always recognized me, w/o me using a name. The same way as I know you all by many pointers, not by you using a name.

Teach is fine in here when we’re in class, to make it easier for anons to follow the class and feedback.

When you’re anon, no one can single you out. No one can target you, because you are the drop of water which is part the river. Unseen, you can be highly effective as you’re an anonymous part of something much bigger than you. The self melts into the hive.

Thank you, fam.

o7

>>10378

Cool, YW

>>10414

Be who you want to be anon, we are all unique.

My joke was meant in the spirit of a fun group situation, a laugh between us all, with you, and certainly not a laugh ‘at you’. There was absolutely no negativity intended.

Anyway, if you decide to do that, I wish you well and thanks for bringing your positive energy to the classes. See you here or out there, friend.

o7

>>10417

Aflb, or ‘Leaf’ is a home grown shill, well known around these parts. Maker of trouble and sewer of discord. His most used word is ‘sweetie’.

I was making a joke thinking GYB was pretending to be jelly b/c you said I was a sweetie, but on further thought, he possibly noted it b/c of leafy. Idk, but again, no disrespect was meant towards you anon.

>>10417

Awesome!

>>10423

No worries sweetie ;]

Wouldn’t want you to feel anything negative.

>>10424

Nik’d

>>10508

Heyy my friend. It's good to see you.

Checkin' in for class. Thank you for the delicious fresh bread as always.

Any preferences / ideas for a class theme? Notables, Timing, Tips, Trips?

o7

NEW CLASS POSTED

We've moved now to the new class, Class #10.

Please join us there for the baking seminar and Q&A session.

o7

>>10510

>>10510

>>10510