dChan
Anonymous ID: 26e0e2 Jan. 31, 2022, 9:40 a.m. No.15510921   🗄️.is đź”—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 đź”—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: 26e0e2 Feb. 6, 2022, 10:49 p.m. No.15566161   🗄️.is đź”—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 đź”—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 đź”—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 đź”—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