Anonymous ID: 2be661 April 24, 2018, 11:06 p.m. No.1178082   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>8143 >>8288

>>1178049

 

First lady Melania Trump has announced her color scheme will be gold and cream, and she'll be using the Clinton and Bush china for the dinner service.

http://www.foxnews.com/food-drink/2018/04/24/flowers-food-and-fun-how-state-dinner-comes-together-at-white-house.html

Anonymous ID: 2be661 April 24, 2018, 11:49 p.m. No.1178337   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>8350

>>1178319

I have a distaste for fame fagging acquired from years of /pol/.

However here in these breads we are faced with a need to distinguish BAKERS from clowns & newbies.

the new bakers's mistakes can be tolerated, in fact must be tolerated in order to have a new supply of bakers. The clown activity needs to be weeded out, but how do you do that without being able to distinguish one baker from another?

Anonymous ID: 2be661 April 24, 2018, 11:58 p.m. No.1178375   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>8431

>>1178334

>If anons followed directions, they'd be posting the pastebin of their dough before they go and bake it.

>This allows for every anon in the thread to be able to see the notables of the next dough, effectively destroying the gate between baker and baker than can cause clowns to slip in or influence unnoticed.

 

how do you propose that be accomplished when a bread lasts 45 minutes?

 

>The notables should always be checked to make sure that we don't have bad bakers.

 

I agree wholeheartedly. But again I'll ask, how do we distinguish between bakers except after the fact?

Your proposal of pre-posting the dough sounds almost feasible in theoryโ€ฆ

almost

it is obvious you've not baked during the rush times of Q posting or any other high volume periods which seems almost constant during the daylight hours in the US

Besides, chaos is a major component of this place and adding to it, either by design or happenstance doesn't seem to have much effect on the output.