Anonymous ID: 3de645 April 7, 2021, 3:09 p.m. No.13380115   🗄️.is 🔗kun   >>0159 >>0178 >>0446

>>13380104

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:

 

  1. more situational awareness from ALL ANONS – get to know the board, what works & what doesn't,

 

  1. 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)

 

  1. 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.

>>13380104

Anonymous ID: 3de645 April 7, 2021, 4:38 p.m. No.13380632   🗄️.is 🔗kun

>>13380207

yes, saw the convo.

u may be right.

but how can you prove anything?

bc the is no way to vet bakers, is there?

first thing that got attacked last summer.

 

My 2cents:

we need to have a way to see who's baking - so anons know by past record.

Now you have to guess who it is, no record, right?

Great for shills, bad for the board.

"anon ideal" is ideal in name only when it comes to regular baking crew (spot bakers can be anon, not a problem, but regulars need to coordinate - and that's good, not bad)

 

and btw, no new baker ever got 'locked out' from baking - just asked to show proficiency bakes in fuggen /comms/, teaming with experienced baker, or doing baking class

just like IRL

 

or to bake provisionally, with another baker on backup - coz if things get screwed up, then someone is there to clean it up right away

 

what's wrong with that? baking is a responsibility, new bakers need to be mindful of that

Anonymous ID: 3de645 April 7, 2021, 4:44 p.m. No.13380666   🗄️.is 🔗kun

>>13380104 dough

 

>>13380602

baker has to bail

OK ANONS - HERE'S YOUR CHANCE

 

someone plz step up and take over notes

there are at least 600 people here right now

and no it can't be me right now,

new blood needed -

GO FOR IT GUYS, DON'T GET BEHIND!

 

-OUT