Anonymous ID: 20e2d9 Baking & Noting Resources Jan. 23, 2022, 9:39 a.m. No.15443568   🗄️.is 🔗kun

Come Bake with Us

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."

 

 

 

Baking Resources

Quick Pic Bakes & E-bake instructions

>>>/qrb/57491, https://pastebin.com/aY5LyDPY, >>>/comms/9252

Baker Tools - several versions

>>>/qrb/58368

Baker's Tools Lite (stripped down, good for baking)

https://pastebin.com/pUVCTeCG

Updated Baker's Tools Lite (q.js)

https://github.com/learnedtocode/qjs

How to format multi-page notables

https://qanonbin.com/paste/0kIGTHWjd

Tips on Notables for Bakers

>>>/comms/41080

Iwo Jima flag on YouTube for TOR posting

https://youtu.be/MLCupx1UExg

 

.

Purpose of this Thread

To support the QR kitchen with practical advice for successful baking.

 

"KITCHEN"=

The bakers and noters who produce the breads, especially those who are here regularly.

"ADVICE"=

The guidelines, traditions and rules of thumb developed over time by experienced bakers.

"BAKING"=

Taking responsibility for the bread (thread) as a whole, but especially for

  • collecting the notable posts (ones of greatest interest)

  • maintaining the integrity of the dough (the resource section at the top)

  • transitioning from one bread to the next (the actual baking process)

.

.

.

Bakers perform several key functions:

* Set the ''tone'' for each bread via their choice of bread title and style of interacting with posters.

* Post ''notables'' for each bread.

* Bake ''breads'' (transition the board from one thread to the next).

* Knead the ''dough'' (keeping the resource pages clean, tidy, and up-to-date).

 

''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!

.

Anonymous ID: 20e2d9 Jan. 23, 2022, 9:54 a.m. No.15443672   🗄️.is 🔗kun

 

 

 

 

 

 

 

CONTENTS - OVERVIEW

Sections: Baking, Noting, Comms, Challenges, Resources, Misc.

 

BAKING

How to Bake: Quikpics, Ebakes, StepByStep,

Condensing Notables on page 2: VIDEO

 

NOTING

Selecting, Updating, Ghosting, Page 2 Formatting, Summarizing

 

COMMS

Handoffs, Ghosting, Ensuring Coverage, Formatting

 

CHALLENGES

General, Dough doesn't drop, Shills, When Q Posts, Iffy Sauce, etc., Dup Bakes, Dough Steals

 

RESOURCES

FAQs, Baking Traditions/Rules of Thumb, Rules vs Rules of Thumb, Transformational Baking

 

MISC

Anonymous ID: dbdf28 Jan. 26, 2022, 9:30 p.m. No.15472234   🗄️.is 🔗kun   >>0921

Quik Pic How to Bake Instructions

updated Jan. 2022

 

Here are five easy to follow baking instructions created by different bakers, just updated to reflect changes in how we bake.

Anonymous ID: c97c55 Jan. 29, 2022, 11:20 a.m. No.15492930   🗄️.is 🔗kun   >>0921

 

THREE PART E-BAKE INSTRUCTIONS USING CONTROLC.COM

"E-bake" = "Emergency bake"

No updates to notables or the dough are made, but anons can post in new bread.

 

Grabbing the Dough

 

STEP 0 Got the General image?? (Iwo Jima or similar)

''* If not, copypasta from Step 0 example.''

 

STEP 1: Find the Current Dough

Dough:https://ControlC.com/c00f164a

''* Copy pastebin link into a browser window.''

 

STEPS 2 and 3: Copy the Current Dough

(Dough will appear in ControlC.com.)

''* Copypasta entire text into text editor like Notepad++.''

(Notice the PAGE BREAKS=== that separate the posts)

 

Creating the Thread

 

STEP 4: Find "Create a New Thread" in the catalog or index

''* Go to catalog or index; Create a Thread is at the top (CAP 3).''

 

STEP 5: "Create a Thread" What to Do

''* Fill in THREE THINGS:''

Subject: [example] Q Research General #11039: My Bread Name Edition

Comment: [copypasta page 1 of dough–the one with the Q posts]

File: [copypasta image from Step 1]

 

STEP 5a: E-bake (~ 630 fast, ~670 slow)

''* Click "Create a thread"''. (5% of the time it will say "Posted" and appear right away–but not usually!).

This is called "thread hang" and happens routinely. See MP4.

 

STEP 6: Finding the New Thread & Finishing the Bake

''* Ignore the fake "posting 100%" message, WAIT WAIT WAIT 30-40 SECONDS for the thread to post.''

''* Open catalog or index in new tab; thread should be close to the top (catalog) or right after current thread (index).''

''* Copypasta the rest of the dough from the text editor into the new thread; if you get a "page too long" message, break the post in two & retry.''

 

Only one thing more to do: the dough post.

 

Dough Post

 

__STEP 7:

''Since you didn't change the dough, just copy the same link from Step 1 to create the dough post.''

''Label it something like "Old dough so it's clear it's a e-bake.

 

(If everything is copacetic, you can also go back to old bread and post a "fresh bread" link.)

 

CONGRATULATIONS

YOU HAVE JUST BAKED A BREAD!

(if things don't go quite as planned, remember: you're the one who stepped up, mistakes can be corrected!)

Anonymous ID: be5fb2 Jan. 30, 2022, 11:59 a.m. No.15502971   🗄️.is 🔗kun

 

 

 

 

 

 

 

Introduction to Baking

 

BAKING can refer to either:

a. what baker does from the time he steps into the kitchen to the time he steps out

b. actual baking process: step done to close one bread and open another.

 

Bakes can be either "full" bakes (when bread is staffed) or e-bakes (e = emergency bakes) when it is not.

Regular bakes are done by a regular baker; e-bakes can be done by anyone and vary in quality (kek).

 

Collecting notable posts

Usually done by on-duty baker but may be collected by a note-taker who hands them off to baker just before the end of bake (around @600 - @650).

 

Key Points:

  1. When going on or off duty, or posting anything important:

ALWAYS TAG THE DOUGH POST PLUS RECENT NOTABLE LISTS.

  1. Let other note-takers or bakers know when you must leave.

  2. Try not to ghost the bread (leave wo/a baker). In unavoidable, give advance notice.

  3. Don't be afraid to talk to anons – to ask for sauce, feedback, say tx, etc. They appreciate it.

Anonymous ID: 26e0e2 Jan. 31, 2022, 9:40 a.m. No.15510921   🗄️.is 🔗kun

>>15492930, >>15472234, >>15492930

 

BAKING FROM THE INDEX

mostly from nb

 

Catalog view shows breads as a matrix (in rows/columns)

Index view shows breads as one long column (starting with pinned threads on Row 1)

see CAPS

 

Why Bake from the Index?

For General thread baking purposes The Catalog is sometimes unreliable.

It can take from 60 - 180 seconds for a new bread to show up there once baked and possibly a lot longer.

New threads show up however in the Index immediately, so here's a recipe for zero baking delays using the Index.

 

Instructions

  • Post the thread as normal (from the Catalog is fine)

  • Immediately open up the Index in another tab - https://8kun.top/qresearch/index.html

  • Having it bookmarked and at hand means you can do this super-fast

  • Hit Ctrl F (search for text on page) and copy/paste or type your new thread number into the search box. (You can also search for one or two consecutive words from your bread title; this saves you having to scroll through the Index to find your new thread)

  • If your thread isn't found, immediately refresh the Index page and try again. You'll find it.

  • Click on 'reply' to the thread to open up your new thread

  • Post the rest of the dough as normal

 

This method rocks because -

  • It cuts down on baking stress

  • Threads can be baked super-quickly

  • It beats bread-shitters (you've baked the thread before it appears in the Catalog)

  • It helps prevent double bakes when bakers post another thread thinking their first one didn't post

 

Baking completely from the Index is exactly the same as above, just 'Create New Thread' from the top of the Index page

Anonymous ID: 26e0e2 Jan. 31, 2022, 10:15 a.m. No.15511299   🗄️.is 🔗kun

HANDOFF PROTOCOLS & OTHER BAKER COMMS

of the confusion in any bread is the result of nobody knowing

  • whether there is a baker

  • whether an e-baker is still baking

  • where the notables are

  • whether baker is collecting notes or note-taker

  • when note-taker will hand over notables to baker

  • whether e-bake is needed at the last minute

 

There problems are easily fixed by good comms using clear baking protocols'''

 

Handoffs

 

When baker wants to leave, he posts something like

Baker requests handoff

 

A baker steps up with

Can bake

 

followed by a formal handoff:

Handoff confirmed?(from ebaker)

Confirmed, i got the bread(from new baker

Acknowledged(from ebaker)

 

Then it's EASY for EVERYONE to see who has the bake.

These protocols work when used consistently.

 

E-bakes & Ghost bakes

When there is an e-bake, '''e-baker is STILL PRESUMED TO CONTINUE THE BAKE

unless he says something like'''

Baker requires handoff

Ghosting @50

 

If no takers, when leaving, post something like:

Baker signing out, GHOST BAKE

Anons, please step up; need note-noter

 

ADVERTISE in advance before leaving when posting notables

 

Baker requires handoff @400, any bakers in the house?

or

Baker seeks handoff next bread

 

LAST BUT NOT LEAST:

= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

Always link to DOUGH post and NOTABLES updates

= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

Anonymous ID: fa09db Feb. 1, 2022, 2:33 a.m. No.15517548   🗄️.is 🔗kun

 

The Dough and How to Format It

 

Dough

= reference pages at the top of each bread.

 

Purpose

To introduce users to QResearch, record Q posts and notable digs, and provide research links to anons. Also provides a thread of continuity, a framework for our work (to dig, meme, and pray).

 

Organization

Until recently, the dough had 4 parts: OP, Notables, plus two Resource pages.

Now it has TWO:

* OP Post:' Welcome, Q info, Q posts, Q Resources

* Notables: Globals, Notable Buns, Previously Collected Notables

 

Formatting

The dough has particular formatting conventions used both to make the information easy to read and to support the scraping of the dough by aggregators who get the information on the board out to the public.

 

Q-posts on OP page (page 1)

These are formatted with lines that help vertically align the posts. Q has not posted since Dec 8 2020, but we still have old Q posts that can be used as examples:

 

Thursday 02.20.2020

>>8200814 rt >>8200718 ————————— You have come far, Anons (Patriots). You are ready. Prepare for the storm (Vid: >>8200841, >>8201027)

>>8200590 rt >>8200492 ————————— Primary purpose of referencing 'Twitter' accounts? TOGETHER you are invincible (Cap: >>8258688)

>>8200462 ————————————–——– The puzzle is coming together. (Cap: >>8200480, >>8200552)

 

Notable Buns on page 2

The CAP shows a page that's well-formatted for page 2.

 

The key thing is to make sure each bun can be recognized as a bun:

  • put a blank line above and below each bun

  • do not put a blank line within a bun

  • first line: put a # before the number of each bun: #19623

  • last line: put the link for the final notables bun like so: >>15516951 #19623

 

Please follow the same formatting you see in the cap for each line in the bun.

 

For extra long notables that go over one page

Each bun has got to have a unique number and cannot go over a page.

Solution: split into two parts and divide like this:

 

#19623-A

                                                    • page break

#19623-B

 

Advise using the above formatting; have been told it works. Do not know about other variations, e.g. #19623/1, #19621/2 (etc).

 

After baking, check for:

  • Correct bread number

  • Correct numbers on notables buns

  • Match between bread number and notables page bun numbers

  • No funny formatting (e.g., extra commas, etc.)

  • No duplicate numbers

Anonymous ID: fa09db Feb. 1, 2022, 9:49 a.m. No.15519739   🗄️.is 🔗kun   >>0944

THE DOUGH AND HOW TO FORMAT IT

 

DOUGH

The reference pages at the top of each bread.

 

PURPOSE

To introduce users to QResearch, record Q posts and notable digs, and provide research links to anons.

The dough also provides a thread of continuity, a framework for our work (to dig, meme, and pray).

A key part of a baker's work is to protect and refine ("knead") the dough:

To protect it from shills and to update and refine it to be as functional as possible.

 

ORGANIZATION

Until recently, the dough had 4 parts: OP, Notables, plus two Resource pages.

 

Now it has TWO PAGES:

* OP Post:' Welcome, Q info, Q posts, Q Resources

* Notables: Globals, Notable Buns, Previously Collected Notables

 

The material in the two resource pages is now in the pinned Dough Resource thread.

 

There are links on the OP page to the posts in that thread, see CAP.

If a new resource needs to be added, a staffer can post in the Dough Resource thread and baker or BV can add to the OP resource links.

 

 

FORMATTING

The dough has particular formatting conventions used both to make the information easy to read and to support the scraping of the dough by aggregators who get the information on the board out to the public.

 

Specific formatting conventions - see next post.

Anonymous ID: ce2189 Feb. 1, 2022, 12:19 p.m. No.15520944   🗄️.is 🔗kun

>>15519739

 

DOUGH FORMATTING CONVENTIONS

 

PAGE 1 - OP: Welcome and Q-Posts

 

Q-posts on OP page (page 1)

These are formatted with lines that help vertically align the posts. Q has not posted since Dec 8 2020, but we still have old Q posts that can be used as a template:

 

Thursday 02.20.2020

>>8200814 rt >>8200718 ————————— You have come far, Anons (Patriots). You are ready. Prepare for the storm (Vid: >>8200841, >>8201027)

>>8200590 rt >>8200492 ————————— Primary purpose of referencing 'Twitter' accounts? TOGETHER you are invincible (Cap: >>8258688)

>>8200462 ————————————–——– The puzzle is coming together. (Cap: >>8200480, >>8200552)

 

  • Q drops are always ordered by DAY, from NEWEST TO OLDEST

  • Do not try to do the lines freehand, especially when Q is posting - they never come out right. Instead, use the template.

 

 

PAGE 2 - Globals, Notables, Previously Collected & Aggregators

 

''See CAP for a model of how to format this page. Key thing is formatting of the Notable Buns.''

The other caps show things that can go wrong. Most are easily fixable. To fix a wrong bread number, do a Report - staff will fix.

double and triple check for correct bread number

 

How to format the notable buns so they can be recognized by scrapers as buns

  • put a blank line above and below each bun

  • do not put a blank line within a bun

  • first line: put a # before the number of each bun: #19623

  • last line: put the link for the final notables bun like so: >>15516951 #19623

Please follow the same formatting you see in the cap for each line in the bun.

 

How to avoid BODY TOO LONG message

Page 2 generally has too much text to post on one page.

''Do not split buns across pages, breaks the scraping algos.''

Solution: divide page 2 notables into two or more posts.

 

For extra long notable buns that go over one page

Each bun has got to have a unique number and cannot go over a page.

Solution: split into two parts and divide like this:

 

#19623-A

first notable

second notable

(etc)

>>4837533 #19623-A

                                                    • page break

#19623-B

first notable

second notable

(etc)

>>4837534 #19623-B

 

Advise using the above formatting; have been told it works. Do not know about other variations, e.g. #19623/1, #19621/2 (etc).

 

Checklist after baking

  • Correct bread number at the top?

  • Correct bread numbers on notables buns page?

  • Do they match? (current bread number congruent with bun numbers?)

  • No funny formatting (e.g., extra commas, dead links, etc.)?

  • No duplicate numbers or gaps?

 

CAPS show some good and bad examples.

Anonymous ID: ce2189 Feb. 1, 2022, 11:26 p.m. No.15525387   🗄️.is 🔗kun

>>15525321

>>20796

 

REPORTING A THREAD OR POST

As baker you'll sometimes have to report something to the BO/BV team.

 

You could have made a mistake with the thread title and number

That's ok. Just report it and request that the BO/BV's rename it.

On your first post of the thread, beside the thread title, click on the triangle and 'report'. Type 'Requesting a rename to #2444. TY, baker'. A BV will rename soon and let you know in the thread.

Make a clear post on the board about it as soon as you can in the thread

-Incorrect Thread Number. This should be #2832

I have requested that the BV change it. Sorry folks, baker.

 

Somone could self dox

IF someone types in their email address, report the post for deletion as above.

Use the triangle on the actual post you're reporting.

It's good to tell anon not to do that any more, that it's not safe to share their info on here.

 

CP is posted

This is rare but it happens. Report and click 'GLOBAL REPORT'.

Put a red text message out the the board to report as well.

A Global Admin (one who watches and admins all 8kun boards), will then be alerted and will delete/ ban the poster/posters

 

Double Bakes or Split Bakes

If 2 or more threads are made, report the extra one/s as above, requesting the BO/BV's lock it / them.

Post a post on them directing anons to the working bread.

Anonymous ID: ce2189 Feb. 2, 2022, 12:26 a.m. No.15525548   🗄️.is 🔗kun

WHAT TO DO IF Q POSTS

 

  • Keep it together and go up into 5th gear.

  • Log it in the dough. Use a formatting line from a post below.

  • Look out for anons posting caps, videos or docs for the Q posts. They will.

 

  • Ready bake your new bake immediately.

  • Line up your pastebin (Fullchan or ControlC) ready, immediately.

  • Put a call out for anons to call out notables if that'll help you.

 

  • Try to stay on the bottom edge of the thread and monitor for new Q posts.

The main thing is to get the Q posts logged as priority.

Anons will forgive you anything if you just get this part right.

 

BAKE SUPER EARLY

 

Starting at 630 - 650 posts should give you plenty of time

Anonymous ID: ce2189 Feb. 2, 2022, 12:51 a.m. No.15525626   🗄️.is 🔗kun

NOTABLES OVERVIEW FOR BAKERS

 

For Whom Do We Collect Notables For?

  • Anons who have missed some threads.

  • Anons who check aggregators for news.

  • Diggers doing research, especially in Qresear.ch.

  • Unknown patriots who receive news far beyond this board.

 

Listing Your Notables

  • List notables in reverse order with the latest at the top, or the other way around

  • Delete the bottom notables as you add a new batch in your dough, adding the notables bun link to the 'Previously Collected Notables' section before you do

 

On Changing / Removing Notables

  • Be on alert for if an anon requests a notable be removed

  • If not yet baked, ask why – dialog. That will distinguish anons from shills.

  • If baked, seldom done (unless inaccurate or baked by an unauthorized (banned) baker).

  • Offer to add a sourced counter argument in your batch instead, adding a ref to the previous post

Anonymous ID: ce2189 Feb. 2, 2022, 12:51 a.m. No.15525629   🗄️.is 🔗kun

TYPES OF NOTABLES

  • Notable diggs on Q posts, Q Deltas & Q proofs

  • Digs on Q posts and relevant to Q posts

  • Relevant news

  • Videos and clips

  • Side-by-side graphics

  • Relevant and informative graphics

  • Updates to resources (Spreadsheet, Meme Library etc. - Use your discretion)

  • Announcements by BO & 8kun Admin

These are general guidelines and not set in stone; you can use your own discretion.

 

Noting Videos

  • As bakers, some videos can be difficult to decide upon as we've no time to check the content

  • In these cases you could either check the content or leave it out

  • Exceptions to this could be clips from livestreams of protest or events

  • Better when anons include a title, vid length and brief summary of the contents

Anonymous ID: ce2189 Feb. 2, 2022, 12:52 a.m. No.15525635   🗄️.is 🔗kun

HOW TO LOG NOTABLES IN YOUR DOUGH

You can list your notables in ascending or descending order, whatever you prefer.

Here's a short video on a quick way to copy and paste notables.

When you click 'reply' on the post you want to note, then copy, you get the >included in your copy.

This saves you time.

 

WHEN TO POST NOTABLES UPDATES IN-THREAD

Bakers all differ as to when they post notables updates -

  • Some do 200, 400, 600 then the notables bun

  • Some do 400, 500, 600 then the notables bun

  • Some do 250, 500 then the notables bun

 

Most do it differently each thread, and also do it differently depending on the speed of the bread or if Q's posting

 

So really, it's up to you. Timing comes through practice.

 

Considerations

  • Posting notables collected earlyish goes a long way to assuring anons that the kitchen is in good hands and the baker is on it

  • Posting regularly also relaxes anons when they know their post is noted and saves multiple call outs

Anonymous ID: ce2189 Feb. 2, 2022, 12:52 a.m. No.15525636   🗄️.is 🔗kun

WHAT'S A NOTABLES BUN AND HOW TO MAKE ONE

 

What's A 'Notables Bun'?

  • A notables bun is made by the baker in every thread

  • It's a post made at the end of the thread including all the notables you've collected

  • It's usually posted as your last post before you post / create the next thread

  • You want the bun link to be in your anonbin/pastebin dough, so do it before you do that

 

How To Make A Notables Bun

  • Just before you post the next thread, post all the notes you've collected

  • It's useful for others if you include the thread number and link to the DOUGH

  • Copy the post number and enter it at the bottom of your notables batch, in your dough

  • This serves as a link to that post for anons wanting to catch up later

  • The link (post number) will also be transferred to the 'Previously Collected Notables' section

 

Notes On Buns

  • In a time-push you can make the notables bun in your next thread

  • If you need/want to amend your previous thread's bun, re-post it in the current thread

  • If doing the above, include 'Posted in #—- (current thread number)

  • If there's not a notables bun present for any notes batch, post the bun as above and add the link

Anonymous ID: ce2189 Feb. 2, 2022, 12:55 a.m. No.15525644   🗄️.is 🔗kun   >>6731

WHAT MAKES A PERFECT NOTABLE?

 

The perfect notable has -

- A headline or clear description

- A synopsis / summary of what it's about

- An content excerpt if it's an article

- A link / links to good quality sauce (source)

- A graphic / graphics if relevant

 

* Keep in mind anons who will search in the future on qresear.ch and the keywords they'll search by

* Try to give anons all relevant info in the post and not have to go off-board get it

* We Are The News Now' – give it your best

Anonymous ID: fa09db Feb. 4, 2022, 1:13 a.m. No.15542237   🗄️.is 🔗kun

TEN TIPS FOR NOTABLES

 

GENERALLY

 

  1. Make descriptions informative but not too long; trim wordy ones down when you can.

Don't be afraid to shorten paragraph-like article and document titles.

 

  1. Post about four times during the bread, (early, middle, last call, final).

Don't stick anything iffy in at the last moment, make sure anons can see it first.

 

  1. Make notables easy to find with RED TEXT and BOLD.

Especially important if you may have to ghost–next baker needs heavy formatting to locate important info like notes.

 

  1. Link notes to DOUGH POST, especially if you have to ghost (leave before the end).

That's where anons and bakers look to find out if baker is on duty and there are notables posted.

 

DECIDING WHAT TO NOTABLE

 

  1. Look for anon noms, they are usually notable.

"Usually" because shills nom too. So do trolls, for fun. If not sure, either ask for a 2nd nom."

 

  1. Look for special reports: planefags, boatfags, archives, etc..

Anons seldom nom these, but they are still worthy noting.

 

  1. For noms for post that have NO description, ask for one.

These are usually anon diagrams, analyses & Q proofs. Hard to evaluate much less write a description. It's really the responsibility of the poster or nom-mer to provide one.

 

  1. If there is too much news & bred is fast…

focus mainly on nommed posts, breaking news (if verified), news re Q concerns.

 

  1. Check for two things: dates and whether it's been notabled (qresear.ch).

Easy during slow breads, hard during fast ones. Dates take priority. But if you forget, anons or shills will always let you know.

 

  1. Be open to communicating with posters

…by asking for sauce (or better sauce), requesting short descriptions/titles (especially for videos); or expressing appreciation for good work.

 

  1. During Q breds, notables are low priority. As soon as you know, search on "Q !!" to find posts, get to the bottom of the bread, and bake very early (around 640).

Keep your eye open for baker caps and fully-formatted Q posts w/caps.

Anonymous ID: fa09db Feb. 4, 2022, 2:01 a.m. No.15542340   🗄️.is 🔗kun

Long notable buns: Make Them Readable

 

Anons have strong opinions about whether notables should be long or short. Interestingly, it's often bakers who have the strongest preferences. It may because they see the bun as a bun where busy anons don't necessarily read the descriptions but simply catch up on news by hovering over the link and reading the headlines.

 

But there are a few ways to make long buns easier to read:

 

  • Put the headlines on a diet.

cut out extra verbiage and unnecessary details

 

  • Avoid 'kitchen sinking' - throwing every single post in on the same topic

skim off the cream and leave the rest

 

- Make mini-buns to consolidate info if necessary

tip: best mini buns are those with short descriptions following the list of links

 

- Try to group like items together if there are a lot of them.

Makes the topic easy to follow.

 

Search QResearch to avoids dups

If the shift is slow, ck to see if already noted in an earlier bread.

Anonymous ID: fa09db Feb. 4, 2022, 6:10 a.m. No.15543218   🗄️.is 🔗kun

 

 

 

 

 

 

"How do you keep up with notables?"

 

'''So, I'm sorry but how in the hell do you guys keep up with anons posts and Notables?

I try like hell to keep up but hardly ever am able.'''

 

From four baker/note-takers

 

I

During a fast bread, i:

  • rely more on noms, let anons do more heavy lifting. you do it long enough and it becomes second nature. Also helps if you have a decent internet speed (I don't which is why I can't do the entire bake and in this role). Suggest pairing up with a baker and doing notes for them first-most would not hesitate. Get proficient at that and the rest is a mechanical function

  • don't always check for dups in qresear.ch.

  • pass over current news items unless directly relevant to Q drops, current digs or POTUS' activities.

  • barely look at anything that's hard to read or hard to grok fast. Let anons catch the really good stuff.

  • Ask "anything missing?" or "any noms?" Put the ball in their court more.

 

II

Practice and a decent bit of memorization.

Once you have the ever-repeated shill material recognized, spotting big material becomes easier.

Reviewing Notables from a few days prior also helps with knowing when duplicate material crops up. Not a bad thing when it does - some Anons don't read the Notables, but many do and will appreciate a callback to prior breads if you can do so readily.

Once you have those things/materials in mind, "keeping up" is more of an automatic bullshit marker, whereby, once it's marked, you can spot the new and potentially Notable things with ease.

 

III

  • You do it long enough and it becomes second nature.

  • It also helps if you have a decent internet speed (I don't which is why I can't do the entire bake and in this role)

  • Suggest pairing up with a baker and doing notes for them first-most would not hesitate.

  • Get proficient at that and the rest is a mechanical function

 

IV

During Q breads:

  • Focus on Q, first and foremost.

  • Notables that are quick and easy to snag will make the cut; others will receive a "Please post at the top of next bread" request.

  • If it's a Rally Bread or a major Q post spree that brings bread times to sub-30 minutes, Notables for that Bread are either

TO BE COLLECTED or NO NOTABLES OWING TO HIGH ENERGY

Anonymous ID: fa09db Feb. 4, 2022, 9:28 a.m. No.15544616   🗄️.is 🔗kun

 

 

 

 

 

 

Common New Baker Mistakes

Don't worry about making mistakes - all bakers make 'em. Not just at the start but every day. Goes with the territory.

 

Easy-to-make mistakes

 

* Incomplete copypasta (''Usually means not grabbing ALL the text when posting the dough)

Solution: Watch very carefully when copying.

 

* Accidental cut-and-paste instead of copypasta means baker deletes part of the dough.

''Solution: do it once and you'll never do it again. kek.

 

* Screwing up the bread title: either the spelling or the number

Solution: use Report to have BO/BVs correct.

 

* Forgetting to tag the dough post in handoffs, when picking up a ghost bake or when posting notes in a ghost bake

 

* Forgetting to use BOLD andred textfor handoffs, Notables posts, and other important comms

 

* Confusing "Create a Thread" in the Catalog with "Post a Reply" within a bread.

Solution: put Create a Thread tab far away from tab with current bread.

 

* Accidentally pressing Create a Thread before end of bread

Solution: report premature thread to BO/BVs, post a link back to real bread, post an alert & apology to anons, then return to original bake).

 

* Dough errors

Solution: generate new dough & post newpastebin link in the bread OR leave a message for next baker on the problem.

Anonymous ID: fa09db Feb. 4, 2022, 7:21 p.m. No.15549478   🗄️.is 🔗kun

>>15525321

>>20796

 

REPORTING A THREAD OR POST

As baker you'll sometimes have to report something to the BO/BV team.

 

You could have made a mistake with the thread title and number

That's ok. Just report it and request that the BO/BV's rename it.

On your first post of the thread, beside the thread title, click on the triangle and 'report'. Type 'Requesting a rename to #2444. TY, baker'. A BV will rename soon and let you know in the thread.

Make a clear post on the board about it as soon as you can in the thread

-Incorrect Thread Number. This should be #2832

I have requested that the BV change it. Sorry folks, baker.

 

Somone could self dox

IF someone types in their email address, report the post for deletion as above.

Use the triangle on the actual post you're reporting.

It's good to tell anon not to do that any more, that it's not safe to share their info on here.

 

CP is posted

This is rare but it happens. Report and click 'GLOBAL REPORT'.

Put a red text message out the the board to report as well.

A Global Admin (one who watches and admins all 8kun boards), will then be alerted and will delete/ ban the poster/posters

 

Double Bakes or Split Bakes

If 2 or more threads are made, report the extra one/s as above, requesting the BO/BV's lock it / them.

Post a post on them directing anons to the working bread.

Anonymous ID: fa09db Feb. 4, 2022, 7:30 p.m. No.15549551   🗄️.is 🔗kun

WHAT TO DO IF Q POSTS

 

  • Keep it together and go up into 5th gear.

  • Log it in the dough. Use a formatting line from a post below.

  • Look out for anons posting caps, videos or docs for the Q posts. They will.

 

  • Ready bake your new bake immediately.

  • Line up your pastebin (Fullchan or ControlC) ready, immediately.

  • Put a call out for anons to call out notables if that'll help you.

 

  • Try to stay on the bottom edge of the thread and monitor for new Q posts.

The main thing is to get the Q posts logged as priority.

Anons will forgive you anything if you just get this part right.

 

BAKE SUPER EARLY

 

Starting at 630 - 650 posts should give you plenty of time

 

Q TEMPLATE:

 

insert here from archive

Anonymous ID: fa09db Feb. 5, 2022, 3:44 p.m. No.15556031   🗄️.is 🔗kun

Baking Using CLONE Method

This is a more streamlined approach.

Here the baker does not download the dough into a text editor.

Instead, he adds notables directly into the dough online.

 

It's very fast. But if you accidentally CLOSE THE TAB, there go your notables.

So it's best for beginners is use the CLONE method with a text editor backup. That's what's outlined below.

Anonymous ID: 1a0d14 Feb. 5, 2022, 11:52 p.m. No.15559063   🗄️.is 🔗kun

Baker: What Baking Has Taught Me

 

- Patience:

Patience with myself for getting things wrong at times and working to improve those skills.

Patience with the plan.

Patience with shills. They're sent to try us.

Patience with anons. Although an eclectic mix, we're all in this together, one hand.

 

- Resilience

Handling hundreds of new scenarios and situations has built skills and extreme resilience.

Handling hundreds (thousands?) of people in a situation has built skills and resilience.

When I've felt tired and down I've taken a few days or week off and come back fresh and full of resilience.

 

- Rhino skin

Being called every name under the sun and hassled continuously has developed an extremely THICK SKIN!

I can take anything now irl and on the board. That feels good.

 

- Reactions

My reaction meter sits mostly at a 2 now and that's when stressed. kek.

Before this experience I reacted much more and had a higher meter reading most of the time.

Anger has subsided because we're doing something to help this situation, and also now I CHOOSE to react, rather than simply reacting as previously. Baking has taught me this.

 

These have all played out really positively irl, in business and in personal relationships.

I'm much more zen and easy going now as a result, and confident in having developed and honed new skillz.

 

There's much more, but already I've written 'so much text'. kek

Anonymous ID: 1a0d14 Feb. 6, 2022, 1:03 a.m. No.15559231   🗄️.is 🔗kun

FAQS List

 

TWO MOST IMPORTANT FAQs:

  1. There is no baking mistake that can't be fixed. 2. Never panic, never tap.

 

Generally

What hardware/software is needed in order to bake?

Laptop or desktop (phonefagging hard for newbies & tablets lack power). The bigger the screen, the better. Text editor like Notepad++ (for PCs) or Atom (for Macs).

What other skills are good for a baker?

Patience, persistence, high tolerance for criticism, ability to say no to shills. Good enough typing to more or less keep up the pace.

What shift is good for a new baker?

A slow shift like late night to early morning (also, Q seldom posts then). If you take a faster shift, just tell anons you're new and you'll get support.

Bakers Tools

This is an independent tool that anyone can use, but you don't need it to bake.

Baking in TOR

TOR doesn't allow images but does allow embedded YT vids; use for General (Iwo Jima) image. There's usually a TOR vid in "Baking" section of the /qresearch/ dough. (TOR is currently disabled in QR to prevent shills from posting; may be temporarily reactivated if anons can post only thru TOR.)

Don't change previous baker's notables

Possible exceptions: bad links, spelling errors, when they give specific permission.

Baking everyday vs every so often

Whether you can bake a little or a lot, help is always welcome in the kitchen.

How to reduce baking stress

Practice first, develop routines, be prepared, stay calm, don't fixate on mistakes.

 

The Dough

The dough = first 1-4 posts in each bread (varies over time). Each post in one document separated by some kind of BREAK markers.

Organization @Feb 2022

post 1 - Q posts/resource links, post 2 - Notables Notables page can be broken into two pages on the fly if notable buns are long (even tho there's no BREAK marker).

 

Practice Baking

Practice bake in /comms/, established in 2018 by BO Rusty. After getting down the basic steps, try shadow baking (following a real bake to get the timing down).

Green text

In /comms/ practice bakes using Q Research doughs, links don't work and text is green.

 

Pastebins: ControlC.com & Fullchan.net

What is a pastebin?

An app/site that stores the dough so bakers can transfer it to next baker.

Do I need an account

No, anyone can use either as a GUEST. See

 

Notables

How to tell what is notable?

A few ideas: look for anon noms, Q decodes, POTUS tweets/retweets, planefag/boatfag reports, relevant news items (for breaking news, check qresear.ch to avoid dups). Usually, memes are not notabled. Unsauced tweets & articles must be sauced first (quality matters).

How to format notables list?

Formats vary, but best to use bold orred text. Examples: 'Early notables', 'Notables @200', 'Notables #11956 @300'. ''Always link to dough post''if ghosting after posting.

How often do you post notables?

Some ideas:

* 200, 400, 600 (plus a FINAL) or * 250, 500, Last Call around 640 (plus a FINAL).

If you take the bake late: Post notes as soon as you catch up, then enough to let anons know you're still there.

 

Timing Issues

What's the first thing to do after accepting the handoff?

Most bakers start by finding/copying pastebin (check Dough post first); prepping Create a Thread; and doing a quick dough check to make sure everything is ok. Then start collecting notables.

When to post a final list?

Depends on bread speed but usually around 680 - 710.

How to keep up with notables during fast breads?

Depends how fast. When Q posts, priority is on grabbing Q drops, not notes. During fast non-Q breads, focus on skimming off the 'cream' and leaving the rest, may not be possible to check qresear.ch. Always try to include noms but only if they're high quality (from anons not shills). Practice makes perfect.

How long does a New Thread take to show up after I select Create a Thread?

30 - 60 seconds unless there's a severe lag. If lag is bad, let anons know and ask them to wait for new thread.

 

Prepping the bake

Prepping includes grabbing the dough, filling in Create a Thread, checking the dough (at least the bread number), making room for new Q posts or notables, transferring notables from text editor to dough. See step-by-step instructions for more.

Max number of breads in Previously Collected Notables?

4 - 5 lines. To make room, just delete the bottom line(s).

 

Handoffs and Baker Comms

Good /comms/ are critical for well-baked breads, so need to be clear & easy to find.

Showing baker or note-taker changes

Easy to forget but useful to showing who's responsible for which notables. Insert "baker change" or "note-taker" at the point when the change occurs when recording notables.

Handoffs: call-and-response protocol

Baker announces he seeks handoff; available baker(s) announce they can bake; baker usually takes the first in line.

Example: B1:baker seeks handoff', B2:can bake, B1:handoff confirmed?, B2:confirmed, bread is mine

When shill activity is high, baker may be asked to produce a recent pastebin or other proof that he's legit.

Ghost bake protocols - ALWAYS TAG THE DOUGH POST!

When baker can't get a replacement, he may have to ghost the bread (leave it bakerless).

Example: B1:baker seeks handoff; will ghost @100, [no response], B1:baker leaving the kitchenghost bake

When another baker picks up the ghost:baker assuming responsibility. Don't forget to TAG THE DOUGH POST so bakers arriving after @600 will know there's a baker (avoids dup bakes).

When there is more than one baker per bread

Two things to note:

  1. Ordering of notables (can be more or less "top to bottom" or "bottom to top"): Either use the same order as first baker or change his to match yours; try not to mix them.

  2. Use "baker change" to separate your work from first baker's. Don't treat first baker's notables like suggestions, respect them as if they are PB notables.

 

Making Reports and Global Reports

To report to BO/BVs, find little triangle on upper left of each post, select it, then use menu.

Use Report to ask BO to make bread changes that bakers can't make, e.g. changing a wrong bread number. You may need to do it more than once (or twice).

Use Global Reports for child porn (CP) or other illegal material. Someone is on-duty 24 hours.

Duplicate bakes

Use Report to ask for moldy bread to be locked and provide a link to 'good' bread.

 

Baking

See step-by-step instructions on page 1 of class dough. E-BAKE steps are there too.

To bake each page….

Divide bread into 4 posts by looking for BREAK markers. (For two-page notables, do it on-the-fly for page 2).

How to bake when the Catalog is down?

Use the Index (8kun.top/qresearch/index.html). You can Create a Thread there. Afterwards, __locate your new thread this way: go past the pinned threads and the old thread; new one is usually right after it. To "enter" that thread, click on the OP post number. (Allow at least 30 secs for new thread to appear.)

 

Baking Error Messages

Body too long

Happens when there are too many characters per post (maybe 5000) or too many lines (maybe 200). This seems to vary but gives you an idea).

Flood detected

Happens if you already posted same exact text (most common–if so, add a space somewhere). Can also happen during DDOS or when too many anons post at once.

Server took too long

Usual server response for /qresearch/ bakes (95% of bakes). Solution: WAIT AT LEAST 30-60 secs because it will eventually post in Catalog despite the message. Can be confusing for first-time bakers because it seldom if ever happens in /comms/.

 

Common Mistakes

Don't be afraid to make mistakes - all bakers make 'em (get used to it newbies!). Easy-to-make mistakes:

* Incomplete copypasta (not grabbing ALL the dough when baking for each post, so that top or bottom isn't there)

* Screwing up content or formatting for bread title (use Report to have BO/BVs correct).

* Not tagging the dough post in comms like handoffs, picking up a ghost bake or posting notes in a ghost bake

'''* Forgetting to use BOLD andred textfor handoffs, Notables posts, and other important comms

* Confusing "Create a Thread" in the Catalog with "Post a Reply" within a bread. (Avoid this by putting Create a Thread tab far away from tab with current bread.)

* Accidentally pressing Create a Thread before end of bread (Solution: report premature thread to BO/BVs, post a link back to real bread, post an alert & apology to anons, then forget it & return to bake).

* Dough errors (Solution: generate new dough & post pastebin link in the bread. First-time bakers: just leave a message for next baker on the problem.)

 

Q Bakes

Generally: When Q posts, drop everything and get to bottom of bread to pick up Q drops and put them in the dough. Pick up notes from there if you can. Bake EARLY - @630 is not uncommon.

Formatting Q drop LINES

Use existing Q drops to see formatting; __copy-pasta the LINES, don't try to do them yourself.

Cap for baker

Anons will usually post them for you. Search with F3 on the link or 'cap for baker'.

 

Dealing with Shills

Shills want a bread full of squabbling anons so that anons withdraw and good digs are overlooked. Just the presence of a baker deters them. The regular posting of notables shows anons that the work goes on despite distractions. See also "How To Quickly Spot A Clown" (last line of page 1 in /qr/ dough).

Telling anons from shills

Baker: "you can tell when a reasonable accommodation does not mollify." Posters who kvetch no matter what are shills, not anons.

Responding to shill tactics

Shills always test bakers, pressuring them on notables, dough changes, etc.

If being reasonable does not work (see above), make a decision and stand firm with it.

Common shill tactics for screwing with baker

Purposely leaving out dates on moldy notables; nomming a list of notables at end of bred; nomming hard-to-evaluate Q decodes w/no main point or title; including no sauce or crap sauce; burying bad stuff in the middle of a post (muh joos, etc), moaning about pb notables/asking for changes. Anons do some of these things too but shills are more obvious about it.

Ways to respond when you're sure it's a shill:

* Generic shilling/spam: Generally ignore.

* When shills demand something: Respond calmly, with humor and facts, try funny memes to diffuse an attack (Left still can't meme). Memes also tend to end the conversation. See Baker Tips for examples of how to outlaugh a shill.

* For a personal attack targeting you: If it's major, don't take that shit, fight back, it's war. Make the shill POS sorry he ever took you on with a vicious but meticulously documented, fact-based counterattack. Caps can help. Remember, revenge is a dish best served cold.

Anonymous ID: 1a0d14 Feb. 6, 2022, 7:13 a.m. No.15560298   🗄️.is 🔗kun

Transformational Baking

 

NB:

Baking live is an absolutely huge learning curve, as us bakers all know. No-one sees our inner transformations as we learn quickly how to deal with situations through trial and error.

 

I think of when I started baking. My hands were shaking, I was deep in concentration, I was scared to death but trying to look cool on the chan and… my hands were so wet my fingers were slipping off the keys.

 

The GREAT THING was, that no-one knew I was new, or so I thought. The main thing is I could get off with winging it as there was no spotlight shining.

 

I think it's good that bakers to go into the arena showing bravado. They know what they're walking into and it's not a baby shower. They'll find their way.

 

Important to always admit your errors right away.

I cannot state strongly enough

WHEN you screw up, fess up quick and fix it

Do NOT be ashamed of making mistakes, the only one's who never make a mistake never do anything worthwhile

 

Fessing up is so important. It can mean the difference between you as a baker getting a tonne of hassle throughout the thread, or getting positive and motivational messages instead.

Anonymous ID: 1a0d14 Feb. 6, 2022, 7:33 a.m. No.15560391   🗄️.is 🔗kun

Bakers Union: Oldfag Baker's Recollection

>>>/comms/10145 Baking Class #9

 

In Spring of 2019, there was a lot of shills claiming the existence of bakers union. AFAIK, there was no such thing at that time. But that claim almost destroyed the kitchen.

 

Was there ever a bakers' union?

YES. Three bakers discuss it below.

 

DayB?:

There was plenty of evidence of this in /cbts/

 

AFLB was part of that club. That's why when AFLB got banned from the mod team, and then subsequently from baking, the reference from BO at that time was couched in terms of being given a second chance and failing at it.

 

They actually got 3 chances.

Because the suspicion was already there from the cbts days.

As far as the whole bakers union thing, it did not last long, but then again neither did CBTS…. nor did the storm. So the bakers union was correctly declined and shit upon by anons. But is was remembered, maybe even gained legend status, now.

iirc. someone will apply the rod of correction if this anon is mistaken.

 

(Later: As a matter of fact, in the beginning it was assumed that no board would last longer than a couple months. By everyone, including Q.This anon is impressed that /qresearch/ has held it together. Impressed in a good way :D)

 

RS:

your recollection matches mine

 

NB:

There was one baker who started a Bakers Union on halfchan, cbts. They hooked in another new baker and then said the bakers were all going on strike (for some reason).

 

The anons name was Gnupol. Maybe some of you remember.

 

Madness ensued, and anons eventually got the dough back (from Gnupol and mate). Gnupol called it 'The Bakers Union', and hence it all began. AFLB was part of the group who were taking it back from the BU. Leaf was based back then, if you can believe it.

 

Later, there was another posse of 2 bakers who kept the dough to themselves at 8chan cbts. The two of them you will know. One is Breadbox, who is now FJ, the other PamphletAnon. Anon went on holiday for 2 weeks and they'd effectively taken over the bakery. More madness ensued :)

 

ore on Leaf: was based back on halfchan. He baked from the start and was one of the regular bakers on there. When he got to BV here he/she went awry afair.

 

RS:

Leafy: ya, I remember his additions to the dough format. never forget how he got the moniker -

always calling other bakers sloppy work "moldy"

since he was canadian… a leaf

and he hated "mold"

Anonymous ID: 1a0d14 Feb. 6, 2022, 7:35 a.m. No.15560401   🗄️.is 🔗kun

How Anons Can Help Bakers

 

NB:

Us bakers on a fast bread rely on anons help on all fronts such as checking notes, posting good descriptions, formatting, thread numbers checks, notables batches numbers checks, asking anons to repost nb, posting Q posts, Q caps, videos, posting corrections, spelling, dead notable links, incorrect notable links, anons help us immensely.

Anonymous ID: 1a0d14 Feb. 6, 2022, 8:08 a.m. No.15560613   🗄️.is 🔗kun

BAKER: WHAT IS NOTABLE?

Hard to completely determine because bakers don't all have the same answers.

 

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.) - where do we draw the line?

  • 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….)

 

Good to remember:

Nothing will satisfy true shills.

So there will always be some dissatisfaction no matter what bakers do.

Try to lead by example.

Anonymous ID: 1a0d14 Feb. 6, 2022, 8:09 a.m. No.15560618   🗄️.is 🔗kun

Trying to enforce ethics codes or anything else for that matter would absolutely be a wedge issue for shills, as it would be pivoted into: a group of folks (this one posting in this thread, actually) is trying to enforce "standards". And Bob's your uncle and there's muh proof of a baker's union.

Anonymous ID: 1a0d14 Feb. 6, 2022, 8:09 a.m. No.15560622   🗄️.is 🔗kun

>>>/comms/14182

baker tools lite

>here's what I'm using to bake. it's a version of the q.js from 2018 post that I hacked to default fading posts to OFF.

has:

you nav buttons, shows q posts, shows yous, shows bread speed

https://pastebin.com/pUVCTeCG

WARNING: I'm running linux and this java seems to have a memory leak or something

it's buggy, use with caution

Anonymous ID: 26e0e2 Feb. 6, 2022, 10:49 p.m. No.15566161   🗄️.is 🔗kun

"8chan-style" baking vs "WWG1WGA-style" baking

 

Just saw this in action, two 'old style' bakers who were either uncommunicative or negative in their comments (also reflected in notables). First, a muh joos baker (not compd but definitely anti-Jew & pretty cutting) and second, a baker who posted exactly twice during the bread - notables @500 and FINAL only. Breds did get baked but not the best situation.

 

This kind of baking is typical of terse "chan" style. Gives the impression of arrogance or being comp'd. Discouraging to anons, espec. diggers. It's doubtful that this take-it-or-leave-it kind of baker will ever completely change because it's deeply embedded in chan culture. But the values embodied in Q drops are a little different - there is more emphasis on unity, patriotism and working together to free our country of authoritarian leaders. This idea could be summarized as an WWG1WGA ethos.

 

WWG1WGA baking

Anons want to help bakers. But bakers need to show them why they are requesting certain things and also why they make certain decisions. Can be a challenge, but something to address in baking school.

 

Another challenge is to be as impartial as possible - so that anon claims of unfairness are not true. Good to be aware of the "board norms" when it comes to notables (meaning what anons like to see in notables and what they do not). We all have preferences but they should not override what anons as a group prefer in terms of content.

 

Bakers who can't do that will get anon complaints–which is healthy. Bakers need to be able to listen to legit complaints and make changes when necessary.

 

Dealing with shill complaints

Bakers need to be able to distinguish complaining anons from shills–angry anons can should like shills sometimes but there is a difference. When you respond to an anon, he will usually appreciate it, even if he disagrees. Obviously, shills don't have the same attitude.

 

Another very good topic would be how to deal with skillful shill complaints/attacks and "team" shillery (e.g., where one shill does a weird "analysis" or reportoften a fake q proofand one or more shills noms it. Sometimes anons get caught up in it, too).

 

There ARE ways of dealing with stuff like that, and we can share our experience with newbies here. Baker turned down a shill nom last night after a thoughtful anon had already named 4 reasons post was not notable. Then followed by stating he wouldn't notable this post but that anon could try a different baker or bred if he wished. And got ZERO pushback.

 

Baker role in creating a good atmosphere

Bakers set the tone for each bread with the Title, the Dough post, and their remarks/notables. When baker is tense, the anons are tense – and shills take advantage of that. When baker is funny, positive, encouraging, anons can work and shills can't get a foothold.

Anonymous ID: 26e0e2 Feb. 7, 2022, 1:59 a.m. No.15566678   🗄️.is 🔗kun

Baker tips: Real Life Baking Case Studies

  • Links Require UPDATING *

 

>>8829 Baker's Tips - Read me first

New bakers often have questions about how to respond in different kinds of baking situations. This series uses a "case study" approach to show some strategies actually used in real life. The idea is to give new bakers options not to prescribe a "one size fits all" approach. It's also to get questions out on the table so they can be discussed.

 

>>6331 #01 - Ghosting a bred

>>6331 #02 - Baker changes

>>6378 #03 - TOR baking

>>6651 #04 - Defeating shills with facts & humor

>>7339 #05 - 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

>>13038 #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

>>10445 #18 - Just do it–bake!

>>9590 #19 - Don't be afraid to bake

>>10789 #20 - Post notes early so changes can be made

>>10791 #21 - No /comms/ creates misunderstandings

>>10792 #22 - Defeat shills with humor

>>14835 #23 - Keep notables [from different bakers] separate

>>14836 #24 - Make sure to ask for Handoff Confirmed

>>14801 #25 - Don't fuck with the wrong baker [take a look - funny]

>>15894 #26 - Ignore end-of-bread antics

Anonymous ID: 26e0e2 Feb. 7, 2022, 2:26 a.m. No.15566700   🗄️.is 🔗kun

Hard & Fast Rules vs Rules of Thumb

 

''Bakering on the chans - and in particular for qresearch boards - has many traditions that give rise to rules of thumb based on the culture of particular groups or boards.''

 

__Examples of Q bread traditions:___

  • Each bread announces the keys idea that guide our work, such as the that we work only in the sphere of ideas or Dig - meme - pray

  • OP page showing recent Q drops

  • Notables pages containing notable posts from each thread (bread)

the language of baking (breads, buns, baking, etc.)

 

Hard & fast rules

  • '''Format for the bread titles:once established, it must remain consistent for aggregators and databases to pick up what's in the buns

*Formatting for notable buns: ditto.

  • Authority of signed-in baker to make the final determination for what goes in notables

  • No changes to baker's notables unless permission is given or in cases of gross inaccuracies

  • Use of clear handoff protocols to ensure good comms

  • Custody of the dough goes with signed in baker

  • No intentional dough splits or stealing bakes except under emergency conditions (shill bakers taking control).

 

Controversies

There are also areas that are not clear or that there remains disagreement about. Sometimes what was customary at one time because frowned up later (or vice-versa).

  • How big should notable buns be?

  • How long should the dough (resource section) be?

  • How responsible should anons be for "calling out notables"?

  • How valid is a particular source? (Anons agree on most sources but there are always ones that some like and some don't)

  • Can "anyone" bake? Should bakers or anons be able to know who's caring for the bread in advance (or at least that they have a good past track record)? Or should the kitchen be as open as possible?

 

These are just examples. One good thing to be aware of is that SHILLS WILL TRY TO ADVANTAGE OF ANY DIFFERENCE OF OPINION.

This is why it's important for anons to keep discussions reasonable (not to get triggered by shills or even short-tempered anons).

Anonymous ID: 26e0e2 Feb. 7, 2022, 2:29 a.m. No.15566707   🗄️.is 🔗kun

Archives of Baking Classes:

 

Archives: Baking seminar archives:

#01 http://archive.vn/8v5Vm, #02 http://archive.is/DDGZr , #03 http://archive.is/CRZz0, #04 http://archive.is/vYNT2 , #05 http://archive.vn/lXDbZ , #06 http://archive.vn/wip/Xx8P3 ,

#07 http://archive.vn/sNOnb, #08 http://archive.vn/up93u, #09 http://archive.vn/kqKOx, #10 http://archive.vn/vBiRO, #11 http://archive.vn/5tAb8, #12 http://archive.vn/lZU6v, #13http://archive.vn/IlPJD, #14 http://archive.vn/LU1DH, #15 http://archive.vn/nIjfY, #16 http://archive.vn/wip/n9v7X, #17 http://archive.vn/wip/CKMhF, #18 http://archive.vn/wip/272Dm, #19 http://archive.vn/wip/dfVFW, #20 http://archive.vn/liuG8, #21 http://archive.vn/wip/NH1Ss, #22 http://archive.vn/olnuG, #23 http://archive.vn/enwhP, #24 https://8kun.top/comms/res/20544.html, #25 http://archive.vn/wip/AWhVb, #26 http://archive.vn/wip/3oSig, #27 https://archive.vn/wip/X39j1, #28 https://archive.vn/fBJjQ, #29 https://archive.vn/wip/kwjiX, #30 https://archive.vn/wip/rwdjs, #31 https://archive.vn/wip/NrROI, #32 https://archive.vn/wip/v9PuU, #33 https://archive.vn/wip/OHVJH, #34 https://archive.vn/laNEm, #35 https://archive.vn/wip/mwiXS, #36 https://archive.vn/wip/7Thk4, #37 https://archive.vn/wip/ro7tT, #38 https://archive.vn/wip/AZBiK, #39 https://archive.ph/wip/MxEt0