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

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General Announcements

* Baking Class in /comms/ every Thursday @7pm ET: practice baking, Q&A, all are welcome

Past Class links

>>6125 #1 (2/13/20), >>6368 #2 (2/20/20), >>6885 #3 (2/27/20), >>7185 #4 (3/5/20), #5 >>7568 (3/12/20), >>8274 #6 (3/19/20), >>8872 (You) #7 (3/26/20)

Class Archives

#1 http://archive.vn/8v5Vm, #2 http://archive.is/DDGZr , #3 http://archive.is/CRZz0, #4 http://archive.is/vYNT2, #5 http://archive.vn/lXDbZ, #6 http://archive.vn/wip/Xx8P3

(archived by gyb; videos do not archive, an ArchiveAnon is working on a better approach to mp4's: >>8047)

''[most recent thread still changing until the start of the following class]''

Baking Class Overview & Step-by-Step Instructions

''(last update from Class #5)''

>>7589 MODULE 1 - Baking

>>7590 MODULE 2 - Notables, Timing & Tips

>>7594 PREPARATION

>>7606 STEP 1 - Find the Current Dough

>>7615 STEP 2 - Copy the Current Dough

>>7624 STEP 3 - Paste The Dough Into Text Editor

>>7640 STEP 3a - Trim The Notables Section

>>7646 STEP 3b - Make space for your new notables.

>>7660 STEP 4 - Create A New Thread

>>7670 STEP 5 - Enter Thread Info And Post Thread

>>7681 STEP 6 - Post the Rest of the Dough

>>7698 STEP 7 - Make A New Pastebin & Make The Dough Post

>>7706 STEP 8 - Post Your New Thread Link

Step by Step E-BAKE Instructions, Draft 1

>>9252

Intro to Baking

Qresearch is a 24/7 beehive of activity where anons post their diggs, memes and prayers. For this to happen requires ''bakers–which is why they have been called "the core of this board." Bakers perform several key functions: First, they maintain the infrastructure of the board (the dough), keeping it clean, tidy, and up-to-date. Second, they manage the transition from one bread to another (baking). Third, they post notables'' for each bread. Last, bakers set the tone for each bread via their choice of bread title and /comms/ with posters. When all goes well, baking is a fun & exciting opportunity to serve. When things get wonky and shills attack–bakers carry on anyway. Shadilay, fellow bakers!

A Little History - the Baking Adventure

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

Glossary of baking terms: TBD

FAQ: TBD based on Q&A and Tips

Q & A

———— Class #1 (2/13/20)

>>6237 How often do you post a notables list? >>6244, >>6248, >>6266, >>6251, >>6278

>>6253, >>6471 What is "body too long"? How to fix? >>6253, >>6275

>>6252 When do you post next bread link to hit 751 (sniping)? >>6263

>>6283 Last notable post: any special formatting? >>6296, >>6297

>>6302 Better to make the updated pastebin before baking or after (and then post the dough)? >>6304

———— Class #2 (2/20/20)

>>6406 How to deal with "server too long" message? >>6423

>>6672 How do I put my text editor notables in pastebin? >>6673

>>6432 How to tell what is notable and what is not? >>6432, >>6434, >>6436, >>6450, >>6466

>>6513 Do real anons actually love the bewbs (or are they just a distraction)? >>6521, >>6523, >>6526, >>6532

>>6533 How do you make a new pastebin? >>6543, >>6537

>>6549 How much practice do I need? >>6550, >>6559

>>6570 How do you format a Q post? >>6573, >>6588, >>6597, >>6598

>>6630 How great is the need for bakers? >>6635

>>6693 What are the //// BREAK \\ in the pastebin [page breaks]? >>6694

>>6732 Do notables go directly in the dough/pastebin file or in a separate Notable file? >>6691, >>6732

>>6833 How to bake: Index vs Catalog? >>6834, >>6839

>>6779 What shifts need bakers? >>6781, >>6802, >>6806, >>6811, >>6822 [rt 6802], >>6824,

>>6845 Feedback on a new bake rt >>6842

———— Class #3 (2/27/20)

>>6908 How do you 'grab the dough'? 10 steps: >>6910, >>6924, >>6928, >>6949, >>6955, >>7042, >>7045, >>7049, >>7055, >>7070

>>6934, >>6938 What is "baker's tools" app & where to find it? >>6943, >>6950, >>6951

>>7073 Anon request for feedback on bake: >>7081, >>7086

>>6966 How does a baker keep up with notables (day, night, Q)? >>6982

>>6983 I got "body too long" - what to do? >>6998, >>7007, >>7015, >>7024, >>7040

>>6984 Anon: plz check my work? >>6994

>>7028 Do I need a pastebin login account? [no!]

>>6995 Max no. of breads in "Previously Collected Notables"? >>7033

>>7033 Can you avoid two-page notables by placing oldest breads in "previously collected notables? [yes!]

>>7025 Body too long: what's the limit? [~4500 char or 100 lines]

>>7030 Why are links in practice bakes green? >>7030, >>7035

———— Class #4 (3/5/20)

>>7193 Baking possible on a cell phone? >>7010, >>7205

>>7210 How do you know who is baking? >>7215, >>7218, >>7222

>>7236 I know I would choke if things got too hectic >>7240

>>7315 How do i get notable bun linked under previously collected notables? >>7319

———— Class #5 (3/12/20)

>>7735 What about sniping? >>7739, >>7752

>>7779 How can you tell a real baker from a shill baker? >>7781, >>7790, >>7803, >>7807, >>7821, >>7861

>>7833 How do i know which baker is baking? >>7838, >>7849, >>7851, >>7866, >>7884, >>7885, >>7906

>>7830 How do bakers delete posts? [they don't] >>7834, >>7837, >>7839, >>7842

>>7853 Should I get a pastebin account? >>7870, >>7875

>>8003 What is the "flood detected" message when baking? >>8011, >>8016

>>8024 Does baker include only anon noms in notables? >>8029

———— Class #6 (3/19/20)

>>8421 Notes: how do you keep up in a fast bred? >8432 >>8440

>>8500 What is "shadowing the bread"? >>8546

>>8679 Am I too slow to bake? No! >>8679, >>8698, >>8696, >>8700

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

———— Class #7 (3/26/20)

>>9258 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

>>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

>>9787

Anyone have any questions while we're hanging?

>>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

>>9844

>there are no dumb questions

hive mind

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

>>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

>>9848

>tardy bell

no demerits yet

>>9852

Baker Flash Mob

here's the closest i could come

" 'Thriller' crowd welcomes Sweet Bar Bakery to town

>>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?

>>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

>>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?

>>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.

>>9891

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

>>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?

>>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.

>>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.

>>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!)

>>9905

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

>>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."

>>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

>>9943

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

>>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.

>>9961

ha-ha-ha

you and everybody else

hardly a day goes by….

or sometimes, an hour.

>>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.

>>9972

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

>>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.

>>9994

I'm so conditioned.

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

>>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.

>>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

>>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.

>>10008

danger, danger will robinson!!

>>10020

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

>>10025

ok, i'm here.

>>10028

ok, can take a look

>>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)

>>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/

>>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.

>>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

>>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.

>>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.

>>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/.

>>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.

>>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.

>>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.

>>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.

>>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

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.

>>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.

>>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.

>>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.

>>10136

i've been doing that all bred.

adds new meaning to the 'hive mind' idea.

"We are all one."

>How do you tell the BO?

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

>>10152

Someone e-baked when baker was obviously on duty?

>>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

>>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!

>>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.

>>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.

>>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.

>>10183

all great ideas, kek.

>>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!

>>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.

>>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.

>>10197

We all learn from one another.

>>10202

It's ok anon.

Have you come to classes before now?

>>10205

and i remember FJ calling bakers "complacent" bc we couldn't vet once another. That's like tying someone to a chair and then saying they're lazy coz they don't exercise!

>>10206

well, what would you like to do?

try to bake a bread or do you have questions?

>>10212

everyone here is a little crazy. just gotta underline little.

>>10213

i asked what you wanted to do bc i'm not baking tonite. if you want to practice bake, i'll help you.

>>10216

but those baker checks weren't training wheels. among other things, they were a way of establishing rapport with BO/BVs. FJ didn't want that, he meant it as a put down. The first of many, unfortunately.

>>10219

A coupla suggestions.

One, you could got thru the baking instructions - they're all clearly marked in red text, step by step. Maybe try to follow, see how far you get.

You could look at the dough for ideas - at some of the stuff we discussed just shootin' the bull during class. There's a lot there.

Just take your time and pick up little bits along the way.

Sometime when you're on /qr/, try taking notes in real time and see what you pick up. compare with baker. will be different but you'll learn stuff.

>>10225

sweetie, huh?

>>10247

stepped out for a bit.

first of what four? you mean this?

dough:

https://pastebin.com/QnS8mR3N

that's the most conventional approach, and the one i use

>>9993

>>10251

hello 'teach'

thx for another great class

would like to keep on for a while

seems good, but we'll can always talk here during the week if you have ideas

>>10253

good idea, it's what i've been doing with baker's school dough as well - has extra stuff at the end, just notes to myself and misc ideas. Didn't think of doing it for /qr/ bread, but that's very practical.

I'm thinking you might want the bred number rather than the date–or both. Just a thought.

G'night for now.

>>10263

G'nite fren.

>>10264

Yes well….a word to the wise.

>>10257

Hello Rusty

As you know, breads don't get locked very fast on qresearch. Q just posted in yesterday's not-yet-deleted bread 11186 instead of 11199. Really, really not ok to leave ebakes up for that amt of time. Frustrating bc there are so many anons on the board hours each day who could easily lock a thread–but the only ones with that ability on QR seem to rarely check in. And often miss deletion requests unless they are made when the BO is actually on the board (old ones get lost). Thoughts?

>>10287

Archiving

Thanks for the archive, it's now in the current dough.

Once upon a time, there was an archive anon who said he would do archives that would allow the mp4's to be functional, which they are not if archived in the normal way. But that was many breads ago. Any idea how to do that kind of archiving? (Since he did not return, it may be a non-trivial problem.)

I just did a quick search and nothing pops up immediately, focus is on embedding in html.

Would probably require the manual conversion of each file. I have most of nb's slides and videos that could be made available (so anyone could use them to teach) but really don't know how to put a collection like that on the web.

(Before I came to qresearch, was never on social media–this is one of the gaps in my education. Don't really know anything about zipping files, etc., or sites where you can store a collection of mp4 and readme files for download.)

>>10220

uploading teaching files

have you thought about uploading your teaching files so other bakers and practice bakers can access them? do you know how?

Cap shows my files with file names that put everything in order, think i posted before but you were sick. (about 90% up to date, you've added a little, i'll have to find out what's missing).

>>10294

hello friend.

I haven't uploaded anything, it's just in a file folder on my pc.

Only thing i really know how to upload are pdfs. maybe videos. Know how to upload a website (did my own with basic HTML), but that's it.

Can MEGA handle it? Want to know a lot more, just takes time to figure things out. When i started didn't even know how to screenshot.

Love to generate teaching materials. You may have figured out, i've done a bit of it previously. but it was in the era of overheads initially - that's why my knowledge of online resources is sketchy.

have some other things i'd like to talk about re new bakers etc but IRL calls right now. will post more later. if you can clue me in about upload possibilities, that would be great.

>>10295

Growing pains

For a long time, we've had the same basic "everyday" crew. We all get along well enough and have a good working system. Only problem: there aren't enough of us. We all work overtime.

It's great to have an influx of new bakers but it's not always smooth process to bring new guise aboard bc baking isn't an independent activity (unlike some anons may think who do not bake). We have to work together to coordinate things. We have to understand a little bit about each other's situations–e.g., Velli knows i can't bake more than about one day bread at a time (and that i only take those breads when previous baker is about to drop). If he's around, he always steps up to relieve me nb. One example of many.

We're seeing some growing pains right now, imo. There are at least 2-3 new bakers, one new as of last night. There's some conflict situations, prolly based on misunderstandings and personality difs. Shills take advantage of course, reviving the bakers union thing.

Then there are some bread mgmt problems, bc although new bakers open up in this class, the sure don't on the board. In part, this is due to shills. But also, some tend to think they should jump right into being the boss wo/necessarily listening to oldfags and bakers who can help them with beginner mistakes. They don't realize they every anon on the board knows when a baker is new and will support them–but that bakers who reject help look foolish rather than "in control."

Traditionally, bakers often apprenticed to one or more other bakers who checked their work, offering feedback on practice bakes and notables. Now that we have classes and better baking materials (and there's also a lot of talk about baking), there's more interest in baking. But the new crop of bakers don't necessarily have mentor(s). So they may not understand (a) what skills/practices are really critical vs non-essential and (b) how to work with other bakers.

Maybe this is something we need to talk about. There was a new baker just last night who screwed up notables bad enough to make me wonder if he's sincere. He probably is–but managed to completely "lose" an entire set of notables. Since they happened to be mine, I tracked it down, see cap. baseybaker44. Was given feedback by me and other anons but kind of brushed it off, said he'd already fixed the dough. Yeah well–he lost the notes after that comment. Wnb tried to pick up a few notes but couldn't really; he had to bake the current bread. Not piling on this new baker, but he needs to learn how to listen to those who are trying to help him. As do all new bakers. I had two mentors, one inspirational and the other practical. Really helped.

These problems are ironically a byproduct of success–we just need to figure out how to help new bakers realize that although gives the baker some degree of authority, a new baker needs to understand that–just because they can bake a bread–they still have a lot to learn. Even returning bakers who have a lot of skill and experience need to learn how to work with the current baking crew. Can't have shills exploiting misunderstanding to recreate bakers union narrative. In some cases, experienced bakers may also have to bend a little, simply because we have being doing that a long time, even when he don't much like it. That's why we're all still here.

This is really addressed to all bakers, new and old, please read and share your thoughts.

Gosh "teach" –

Amazing. We managed to drop our threads without 8 secs of one another. Both related very much to the same thing: the need for new bakers to both practice more and listen more to anons who can help them. Not just bakers but oldfags who know the dough, etc.

No–one practice bread is not enough. See cap in >>10290. There were more mistakes, just showed some of them. Guy wasn't too keen on feedback. I think it's partly the atmosphere in QR–new bakers feel like they have to come outta the gate being "in charge." But they can't, not right away. They also need to know that it's okay to ask for help and listen to the answers. And to do some of that BEFORE they bake for real, not after.

>>10299

>>10301

Thx. I KNOW they're trying to gaslight me. Shills. I got them pissed by really yelling at them a coupla days ago–and maybe before–and now they're on me. I leave em alone unless they make real trouble. And then it's both barrels.

Had a nice break from last year, but paradise doesn't last forever, kek.

>>10299

Should we have class?

Ok, see what you mean re more bakers now. But also share Rusty's sense about the classes and the many good things that come from them.

One point: yes, we have a few new bakers right now but new bakers comes and go. If a baker's still here after 3 months, then i figure he's sticking around. Until then–no. Many will leave, even after a strong start. Having more in the pipeline is good.

but maybe start to emphasize practice baking between classes

which is what you are doing!

Practice bakers should really include notables, coz i'm noticing some new bakers having trouble with that. Some include everything but the kitchen sink.

More on classes:

One possibility is talking about more 'advanced' topics while at the same time working with newbies should they show up. I don't mind doing that–or u can, either way works for me.

>>10302

thx for specifics, it's always embarrassing to ask. Will check it out and see what i can figure out.

>what was your reason for wanting to upload them?

To make instructions available to anyone who wants them. No hurry, but none of us will be around forever. Could also put a link in the "how to bake" part of the dough.

>YT channel

Sounds like a plan. Kekking at the idea of shills going crazy – look at those famefagging bakers!

>>10300

>bravado

Bravado fine for newbies, but good to dial it back just a notch sometimes. Don't mistake anons for shills.

>10304

>who do you trust?

Had mentors–nwb and then mv. mv was there when it really mattered and i got to see that early on. One reason mentoring new bakers can be a good thing–helps with trust.

>good thing mistakes aren't deadly

ha-ha….

>taking feedback, admitting mistakes

good feedback speaks for itself, doesn't require that much trust just a little thought. one thing stood out to me when i was learning to bake from NB'sinstructions: how he said always to admit your mistakes right away. Great piece of advice. BIG THANKS TEACH.

>classes

i tend to favor ongoing regular classes coz i see the positive effects. And that shills hate them, too–that's always good! I think i learn more than the students. Like NB's idea of varying themes.

>>10314

>keep making the same mistake over and over…

made me kek

doesn't even have to be a shill

people who are failure-prone are that way for a reason

drives everyone around them crazy

muh passive aggressive

o7

>>10312

thx for the info on archive location. i'll go there and see whether–hoping against hope–that mp4's can actually be played.

there are sites where you can upload different kinds of files (like pdfs or plain text files) but can you upload a to MEGA (or anywhere) a file folder as a file folder (one that contains different kinds of files, like text files, png's and mp4?). I would like to be able to "hand" the file folder over as is, grouped with all the files in alpha order as shown. >>10293

Easy to do on a thumb drive, kek. I'll read what you wrote more carefully tomorrow, just got off gy and am really tired.

Man, the shilling with porn and anime cp was brutal tonight, even for here. Trashed the dough, i was royally pissed.

>>10322

line limits/char limits in 8kun:

100 lines i've heard

seems like there's a character limit too

tried to test it

definitely over 4000 characters and under 5000

i'd guess around 4500 will post.

>>10328

hey doc -

I think your estimate is closer to true than mine. I also tested in winword but got variable results. So decided on 4500 as a safe limit but it's probably somewhat higher than that.

Hey doc

>>10329 plz see >>10336

Also:

Got something for ya. Didn't get a chance to play with it last night bc board was in such bad shape between the fucking anime CP all over the dough and 10min plus lag. Then busy. But found this document, which we could stick in page 1 of the dough, so bakers will have a template for Q posts.

Template for Q post spacing in QResearch:

>>7506196 rt >>7506083 ————————— Dates [start] will become important (Cap: >>7506246)

>>7506100 ———————––––––––––––––– Public opinion is important, Information warfare

>>7505968 rt >>7505194 ————————— Durham start

>>>/projectdcomms/107 ————————––– Adam Schiff's son with a MOS shirt ( Cap: >>7449152)

>>10344

>char limit in 8kun

that's right - it varies. IDK why.

It's 4000 characters on endchan, think it's in the FAQs.

hey fellow bakerers

whaddya all think about the baker love fest on qr? Like the '67 Summer of Love. Usually, shills attack and anons ignore them–and bakers try to.

But now bakers are 'heroes.' Yikes! Getting raised up on a pedestal–well you know what happens next. Hang onto yer baking caps and enjoy the show.

>>10349

The post with the suggestions for what you could do to practically help bakers? If so, mine. Was thinking to divert all the fu-fu stuff into actual assistance.

>>10348

>bakers frozen out

Only time i saw that before was with BO last July. but by the time he kicked out all the regular bakers–all the ones baking everyday right now–I was already on QRB. They wanna kick us out again? Fine–QRB's still there and still being kept up to date. Can dig and bake as well there as on QR. But the only way current bakers will ever get kicked off is with the cooperation of BO–that's the dif between last year and now.

Whoever wrote that tho is a shill from that time. He sounds familiar. BO was the first to refer to whole buffalo as far as I know (in the post about complacent bakers in April). He did it again with the images of the slaughtered buffalo first week of June, when he specifically called me out. But there was a shill that was tracking me at that same time. Got real personal and creepy–sounds a lot like him.

>>10351

>evidence of a group with private back channel comms, it's happened before and I could smell it then as well raises my hackles

If there's any backroom group, i sure don't know about it. If there's problems that can be solved thru discussion, that would be a good way to go. Meanwhile–watch and wait.

o7

>>10353

Hmmm….FJ active again as before? I'm always watching on that score. But what about the discussion in last week's class thread, and also in prev week's–where 8 expresses trust? Trust in what and whom?

Rabbit hole time:

When looking at the previous class thread, i discovered the end-of-thread discussion there that was happening during most recent class. Spent an hour reading it, jeez - complicated. Hard to track everything–many conversants and topics. But one thing is clear. Even if there is nothing going on of a nefarious nature (assuming this is true), being overly 'playful', 'in-groupy' or mysterious creates opps for shills to make trouble. Or makes bakers looks like shills themselves. Or bakers to wonder about other bakers. None of which is helpful.

This is one reason i guess i'm so in favor of being 'straight' when it comes to baker protocols for example–and not gettting loosey-goosey about them.

Comms matter.

True whether we're talking about baker names or baking 'signals' (like protocols).

We need certain established structures and customs to be 'set' so that comms are clear. When bakers (or anyone) starts leaving off #'s or adding spaces in places where they don't below (or whatever)–information can be lost or can become confusing.

Things can unravel very fast around here–no need to help that along.

ps, really like the idea of an extra page in dough for QR for noting changes to dough. Could also include "idea" or "proposal" section. I have an extra page in the dough for baker school but it's very informal bc at the moment, it's just my notes to myself. if we do it for QR, would need to be more structured since every baker would be viewing it/using it. Section for dough changes, proposed changes, maybe other stuff?

>>10355

Hello, surprised by company so late. Always trying to catch up on stuff tho.

How goes it?

>>10357

it's gyb, tiresome going back and forth w/anonymity. we're actually all anon coz "gyb" ain't on muh birth certificate.

Glad to hear things are good.

I've had many coordinated attacks on me. All of them serious, spearheaded by BO last year. Still not very suspicious tho, not really in my nature. But mindful, yes. And fierce when attacked unprovoked, if i catch someone at it. It's always tit for tat with me, kek.

o7

>>10360

BO = FJ, not 8bit or Rusty. Hoping FJ is a reformed character now.

>>10362

The loli stuff was really bad, even for here. Things are ramping up big-time.

>wouldn't let me bake

you mean you couldn't post, had to keep trying? And/or getting 'flood detected'?

Yes, ya just can't take no for an answer–eventually, it will post.

You've got very good baking skills. and note-taking skills, too, which is rarer. You're a natural. Try to pace yourself so you don't burnout either physically or mentally. Find the right balance, just takes time.

-}

Gonna go, just so tired. G'nite and Godspeed.

>>10376

>I’d simply delete the bottom batch without bunning them

great idea. I'll use it the next time something like that happens.

>>10375

>re max limit of threads

any idea what the upper limit is or whether it can be changed?

>>10403

Were there really more than 20 threads posted an hour on /comms/ or could this be a glitch?

>>10414

Using 'sweetie' on the board will always elicit funny glances bc of AFLB. Really has nothing to do with you. Just something to be aware of, especially on /QR/.

fresh bread, got a mornin' baker

>>8777021

>>8777021

>>8777021

>>8777026

>>10418

this was my post–intended for the previous bread–after 5 hours of laggy baking (one bred) middle of the night. hit the wrong thread, ha-ha-ha…..wow, was i tired…..

>>10419

oh this was on qr, that makes moar sense. Shills sometimes creates threads, more so recently–new tactic?

>>10417

>>10417

Once you know what to look for AFLB is easy to recognize.

For one, he often signs his tweets AFLB

Also uses "~sweetie" but in a malicious way.

Can be truly truly nasty, just about destroyed my fresh dough with spam last night.

proposed bred title just now: BTFO Bakers Union

Have some thoughts. To avoid proposals like this from being taken seriously, would recommend that bakers try to be responsive to anon feedback in a way that facilitates better /comms/ between bakers and anons. Would rob shills of ammo to use against us.

Posted the second cap on next bred to force the narrowing in the scope of shill attacks. They want broadsides, not specifics.

>>10435

Proposal is interesting, although i do not know whether most anons would find it sufficiently satisfying. Coz proficient diggers tend to post material they think is "eyes on" right now–they want anons looking for the latest news in notables to view the dig.

Reference to baker "censorship" is kinda dicey, because this suggests a deliberate effort on the part of bakers' to suppress certain info. Seldom happens, not really a problem.

Imo, the reason bakers do not include some material in notables is that each of us has a different metric for deciding what to call 'notable.'

Examples of possible 'notable' categories

1 - anything nommed once or twice by anons (assuming it's not obvious shills)

2 - anything newsworthy (aggregator model)

3 - anything relevant to recent Q posts

4 - anything relevant to ongoing Q "themes" (CP, DS, Saud/Rothschild/Soros influence, Clinton Foundation, etc etc - many topics here)

5 - relevant human interest stories nommed by anons

6 - regular reports, dough updates (Resignations, graphics, planefags/boatfags, etc)

7 - ongoing diggs, espec marked as such

(there's more–maybe anons can add?)

Questions arise over stuff like this:

• whether to include foreign news (or how much to include)

• whether to include 'for KEKS'

• when to include anon analyses (what are the stds?)

• how much sauce is needed and what kind?

• should we 'skim off the cream' or include both relevant and semi-relevant items?

• is there a limit to the length of notables list per bread (and should there be?)

• does bread speed matter? (late breads are much slower, can include more and do it easily)

• should time of day matter? (gyard often has a lot of foreign news)

• include old news relevant to new Q's?

• include stuff for newfags? (i usually do not, often from shills)

• include stuff already in qresear.ch but newly mentioned by Q (e.g., spirit cooking)? If so, how much stuff–make anons "move ahead" from what's already in qresear.ch? (i try to)

• what about marginal sources? (sorcha faal, unknown blogs, etc.)

• keep obviously biased anti-Q/anti-Trump headlines or make them more generic (i usually do that latter if the story is good enough to include despite the headline–or say "hit piece on x")

(there's more to add here too….)

>>10436

Nothing will put actual shills to rest. Maybe the proposal above ( >>10435) would satisfy anons–more discussion needed.

I focus on /comms/ bc i 've seen that work well. Bakers sometimes shy away from talking with anons (explaining their reasoning). but when they do, it at least lets anons know baker has enough regard for them that he doesn't just ignore their request without replying.

If there is a sharp disagreement about "what is notable," imo, it's a good idea for baker to think about whether his approach diverges too much from anons' collective idea of what should be noted (although you can never satisfy everyone). Trying to achieve a balance is a worthwhile goal. Can be hard at times, i've had to bend on things i would prefer not to. but generally, it's been ok.

>>10438

>The shills refuse to use the dedicated thread.

Kek, nobody will use that thread. it was an odious creation forced upon all of us by BO/BVs. Not a bad idea in and of itself–but even food, when force-fed, is rejected.

This list i made isn't meant as any sort of "req'ts list for notables," just a few possible categories that came to mind. Have zero interest in dictating what any baker should be noting but thought it might be useful to list some of the factors come into play. Might be useful in discussions.

When i started baking i had certain preferences and priorities that influenced what got notabled. Still do, but am more open to posts i don't "like" that much, if it's obvious that anons like them and they are well-sauced, etc. Has helped me strike a balance between my personal prefs and those of the larger community.

>>10442, >>10443

>leading by example

always the most effective approach

>it shows that the baker is listening to the complaints

yes, it's important.

Most anons can deal with diversity in baking styles, provided that the bakers show they genuinely consider anons' ideas and are willing to respond to reasonable suggestions. it's up to baker to make that effort imo.

Related topic: the influence of the chans. How much does chan culture influence bakers' attitudes towards anons?

Seems like its ethos rewards the strong and mocks the weak. Useful for creating warriors but also promotes a certain unyielding quality that works well for repelling shill attacks but not for good /comms/. How to reconcile?

Baker Tip #18: Just Do It! (Bake)

Not much to say here; cap shows the comments of a first-time baker and anons' encouragement.

"Bake it and they will come!!"

>>10375

Just heard the news from @fj on qresearch, capped. About @fj looking for a new bu board for /qresearch/–just in case.

If it turns out a bu board is needed, endchan's possibility. I claimed qrbunker board there and cleaned it up but have little experience as a BO, claims was just a precaution.

You've asked if anyone is interested in being BV on /comms/. Well I am now, need some experience. If that's ok, do i need an account or just a tripcode?

>>10451

i'm describing different roles.

>it's been duly noted

ha-ha-ha….

>identity politics is a killer

Only if i happen to identify the role i play as "ME." Ditto for other people. People can sometimes get along better when they understand how roles affect relationships.

>>10453

Thx Rusty, I also have a protonmail acct for the same purpose. don't want to know who you are either!

;-}

Just want to be as prepped as possible for whatever happens next. Endchan's hard to learn on. Kind of flaky as well–the "local time" feature has been out of commission since Sept, for example.

>>10457

Thx much, will watch.

>>10456

>Identity and the roles we play

Well, let's put it this way. Some of us have had life experiences that tend to wipe out the illusion that one's job or role has much to do with one's identity (or more to the point, one's value).

The idea that "anyone can bake" is like the idea that "anyone can make it in America." Both are true but only if one develops the requisite attitude and skills. What is true for all anons is that everyone can make a contribution here. The "anyone can bake" stmt is usually directed to shills who are attacking bakers.

>>10455

4900 sounds plausible, thx.

>>10471

>wha, no excitement on /comms/?

bet it's got at least as much action as /qrb/ or /qrbunker/

kek.

>control panel different?

yes, expect that 8kun has a better interface

Architecture should be basically the same–can learn by analogy. Glad end exists but it's got a real stripped-down interface. Staff does show up if you do a Global Report tho. Also has cool rainbow text formatting:

https://endchan.net/qrbunker/res/5706.html

>>10473

Anon, this was my post but it was not about you. Was about entire discussion, which went into some stuff that illustrated the need to be careful about comms, because it's so easy for things to get confused.

Thx for posting this with comments.

My impression of the stuff you mention.

RE: Nat'l Soc Stuff on QR: "let's clean that up."

J really does not know that much about Q culture or /qr/ as a board. Does not realize it's shills who are 100% posting that stuff or the fact that they post it specifically to discredit us. He's very 8kun-centric (just as we are very Q-centric).

Right after, J talks about employee being angry coz J wanted him to work on news board vs video game board. Doesn't seem upset/defensive.

Question about exposing Q–it's asked of Jim (wasn't sure who did the asking). J doesn't want to expose Q–"No, why would i do that?" J asks the inquirer "And who are you??"

After 29 minute mark,

"I don't make any money off of you guys."

Doesn't like division fagging. "Don't let em divide you."

He supports Q board but it costs him money.

Then says, "you guise are safe on here until Nov at least….after Nov, we'll see if i keep the whole thing online….but we'll be good to go until at least the election. And i said that the last two years in a row, so that's normal talk."

That puts a different kind of spin on the situation. If FJ only read the Laqueesha conversation transcript–and didn't watch the vid–he might have a different impression on what went down. But it's hard to know with FJ. At least twice he has been involved in power plays against the board. So what is happening this time? Time will tell.

>>10453

"How much does chan culture influence bakers' attitudes towards anons?"

Could also have put it in reverse–asking about chans influencing anon attitudes, making some overly deferential (which shows up in the tone of certain kinds of "thank yous") and others resentful (coz they see a power difference yet don't want to baker or maybe don't feel up to the task).

Shills exploit simmering resentments. One reason they call bakers with high post counts "chatty" as an insult. Bakers don't actually shitpost much. Their posts are requests for sauce, thank yous for noms, or maybe something for KEKS to help create a comfy atmosphere.

Just what shills hate. Shills want a bad atmosphere but they want to deflect blame by blaming bakers. Hard to do when the baker and anons actually work as a team.

>>10457

saw the J vid, plz see >>10477

>>10484

>treat normies like scum

>soy-chugging mongoloid

>not here to "have a dialogue"

>kum-ba-yah faggot sewing circle

Crude….d'ya think??

>>10489

Yes, it's always good to have bu options. But not sure what you are implying with the reeee. What assumptions are being made? What are your thoughts?

Re Ron saying something on the board.

What did he say? Got a link?

Re FJ calling himself a janitor:

Now yer makin' me reeeee.

FJ has never thought of himself as "just a janitor." His actions belie that idea many times over. What janitor tries to take control of the board not once but TWICE?

see >>10161 and >>>/qrb/42137

(The latter post has a little synopsis of FJ's actions starting a year ago.)

Would feel more inclined to embrace FJ's arguments if he had come clean about why he did what he did in the past. But he never did not.

Why not? What is he trying to do at this point? Just provide useful info? Or making some kind of a move?

Bottom line: Let's keep investigating and watching as events unfold.

>>10488

great revision.

TOP KEK.

>>10490

*but he never did.

>>10493

Thx, most of the issues brought up aren't of great interest other than hearing that anime cp seems to fall outside the current legal def of cp even tho the features are chidrens' features. Only real thing of interest in remarks about 8kun potentially changing after the election but i kind of doubt that will happen. Same q comes up every year, Jim said. What is hard to grok from anon standpoint is that Jim runs a business, has employees & IRL responsibilities. Many forces have been trying to shut it down, mainly bc of 8kun (and possibly qresearch). Hard enough to keep the doors open in a business wo also being attacked all the time by DS entities with unlimited bankrolls.

Doc noticed that PRO users have had to do a captcha in the last few days. WHY?

Below is my message to Doc:

Pastebin.com seems to be flagging the word "trumping" on page 1.

And maybe other stuff but it's definitely not happy with this word.

This is page of dough when TRUMPING is used:

requires a captcha:

https://pastebin.com/Ga70AheT

This is page of dough when CHALLENGING is substituted for TRUMPING

does NOT require a captcha:

https://pastebin.com/uM7ByARp

It's a little more complicated than it might apear in that I tried subbing out CHALLENGING for TRUMPING in your pastebin instead of mine and it didn't work–still required a Captcha.

Think i used your most recent pastebin: https://pastebin.com/hiaNJcqj

Try playing around with it and see what you find.

I tried searching on "trump" in the text (there's one other instance) and subbing it out and that did not work. Would continue but too much clicking (tendonitis).

—————-

Also sent a message to pastebin.com but that was before i did this test. If they are really censoring "TRUMP", i don't know what message to send for that!

'''Will be back before class to post the current pastebin by around 6:30 pm ET, leaving for a while (no typing til then, so i can type during class today).

link to class #10

>>10510

>>10510

>>10510

>>10509

sorry must have just missed you

we can really talk about anything

if we do a theme may be good to talk about after class tonite for next week?

>>9813

i'm stepping out for a bit

ebake may be needed next door

be back soon

o7