>>123047

Yes.

>>123050>>123051

Will now. Hesitated because I haven't used it before.

>>123051

It's open.

>>123054

Done.

>>123057

Copy. Insert. add 3 ' before and after bread number.

Then delete oldest set of notes and add to previously collected? Delete oldest previously collected, too?

>>123058

Then at end of newly inserted notes, you grab the notables post above and add it at end before the #835?>>123046

>>123060

Okay. I took off a couple to leave 3 lists of notables. Added removed ones to previously collected.

>>123063

Done.

https://fullchan.net/?87053305f2563386#3f8LhUQUE3RYQtrCQZBfGFqYKbffGAJRvg5sunRTtDEh

>>123065

Yup. Just a matter of practice to get it right and quickly done everytime and learn to do all that and notetake. After a handful or two of breads it wouldn't be too bad. Especially late night!

>>123068

I think I'd want to follow along once or twice as a QR baker is starting a new bread, then make my own after they post final notes in previous bread and just get my setup, take my own notes, stay the whole bread and create my own new one a couple times before really baking.

If that catalog every got fucked I wouldn't know how to index bake, yet. Hand-offs and heckling would take a minute to get used to, but anons are usually good to new bakers.

>>123069

Got a body too long on second post of dough.

>>123077

Is there a way to know in the text editor where the cutoff is. Dough didn't have the separator. I just manually cut it out of the comment section in QRB.

>>123077

I'll post the DOUGH post, then?

FRESH

>>123089

DOUGH

>>123066

>>123094

Mixed up FRESH & DOUGH.

>>123098

Cool. Thank you all for the help! I bookmarked QRB, too. With a little more practice, I'll be able to contribute to baking and in a pinch if people are patient I could do a bake.

REALLY APPRECIATE IT!! Thanks!

>>123101

Not yet. I'm going to look into the baker lite tools. Now that I'm looking at starting to bake I'll probably watch with a more critical eye to how other bakers handle stuff.

Pretty excited to start contributing to baking!

>>123106

I'm not sure. Just if it let's you more easily filter a paricular ID. Might want to check to prior shilling in a bread before giving a note.

>>123110

>>123112

Gotcha. I won't worry about the Baker Lite tools then.

>>123115

What is the standard? 200, 500, and 700?

>>123115

Or you mean collect some notes for you? I'm on 8 Kun a lot of the evening and could note take for a baker or toss up some buns more often than I could bake a whole bread.

>>123124

I like that. I'd shoot for that then. Forgot about last call THEN FINAL.

>>123128

I'll be back here. It's been fun. I've wanted to break into baking for a long time.

>helpful and nice (For sure!)

>full of shit maybe (Ha!)

>>123130

No I like the last call, so anon's have a chance to add to or gripe for removal of a note before it's included in the final. (I just forgot that bakers do that last call before the final.)