tyb
don't know which baker you, replying to baker from last night, hope what's below is helpful.
>>13376887 pb
>convo about how to make breads better
sorry no reply last night, a man's gotta sleep.
>filling the notables thread
not a bad thing, but a lot of bakers won't do it bc of the way it was forced down anons' throats originally, not bc of laziness.
>collecting notes - how about you do that
how do you know i haven't? and many times over? last time i collected notes for 2/3 of a bread, asked for someone to take over - nada. no tx either. went back and got em next day. no tx then either, nothing from baker either to say he got the notes, had to track him down to make sure. these are BASIC things to do.
>late notables:
-
late notables don't make it into wearethene.ws.
-
don't get read when they are still fresh.
-
make the place look deserted
-
unnecessary – notables were almost never late prior to Sept
ANONS AND BAKERS CAN CHANGE THIS CHAOTIC SITUATION.
Turn it around NOW!!
What it takes:
-
more situational awareness from ALL ANONS – get to know the board, what works & what doesn't,
-
more support for kitchen from anons – notice who is note taking or baking and what they do. Talk to them – ask qs, give feedback (and for God's sake, encourage namefagging so you can check their work!!. Those that don't listen, boo em away)
-
Use the resources you have to learn to bake and note take
Bakers did a live baking class once a week teaching anons how to bake, step by step. You can still find the lessons here, with slides and videos:
https://8kun.top/comms/res/40980.html (first page of dough has step by step)
Really makes it easier.
That's all I can do - muh plate is full. u want help from experienced bakers? drop by /qrb/, it's reactivated now and there are bakers/notetakers who know 'sup. Help make /qr/ a fit place for Q to post.