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.
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.
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 -
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Have all the knowledge you need to make a thread
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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?
STEP 1 - PREPARATION
OPEN YOUR TEXT EDITOR & DOWNLOAD THE GENERAL IMAGE
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Save the General Thread image. You'll use it to practice baking in a while.
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Open your text editor;
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On Windows, Notepad or download Notepad++ (free & multiple tabs)
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On Mac, TextEdit or download Atom from https://atom.io/ (free & multiple tabs)
Good thanks WnB. It's good to see you.
Hope all's sweet wit ya.
Kudos on taking the carpet bombs today.
kek
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'.
STEP 2
COPY THE CURRENT DOUGH
Let's now copy the current dough from the pastebin.
Details on the slide and video.
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Click 'raw' first. This gives you a copy without formatting.
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Select and 'copy' all the text in the box.
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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.
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.
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?
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.
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
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.
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 -
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.
Yep, lotsa bakers anon. Good to see you. Are you here for the class?
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….
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.
Ah ok, cool.
Great. Take your time. There's no rush.
MISSING SLIDE
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
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.
>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
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
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.
kek
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 -
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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.
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.
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.
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 :)
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 :)
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.
>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.
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
YW.
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.
Aw no. Feel for you anon.
Next week, check the catalog here at /comms/.
The latest baking class will be the one closest to the top left. It'll have the day's date on it.
Save this -
https://8kun.top/comms/catalog.html
Next week's class will be #10