Anonymous ID: a833fe June 22, 2018, 4:24 p.m. No.1867160   🗄️.is 🔗kun   >>7210

>>1867117

It's good to see stronger emphasis on encouraging new Bakers to step up.

That said, I have my reservations regarding the higher-level discussions surrounding it.

Keeping my opinions to myself unless directly asked.

Last night's question produced some good discussion; very curious to see what pans out from it all.

Anonymous ID: a833fe June 22, 2018, 4:31 p.m. No.1867246   🗄️.is 🔗kun   >>7261 >>7271 >>7344 >>7358 >>7420

>>1867210

?!

Daybaker here.

My after hours are spent here at home when I'm lucky to be able to check in, let alone keep baking.

Also part of why I'm not (read: never going to be) on whatever discords are established.

Didn't even know there was a "Baker's Lounge" until last night, I just thought it was about stepping up and doing the work as needed.

Part of why I'm keeping my thoughts to myself for the moment.

Anonymous ID: a833fe June 22, 2018, 4:38 p.m. No.1867349   🗄️.is 🔗kun   >>7364

>>1867261

That's part of my reservation.

I have dough from /thestorm/, ffs.

Baking is a part-time job for me at this point.

>>1867271

Aaaaand this is part of my concern.

I saw what happened with the Baker's Guild and know that can never happen again. That's a small part of why this board exists, after all, and the folks from since the beginning know this.

The current modus operandi for baking is messy, but it is effective and allows anyone to bake, a major security in case things go to hell.

For example, when image posting got blocked a month ago, it wasn't a dedicated Baker but some random Anon that found the embed links workaround.

Any high-level talks surrounding baking need to be delicately handled lest things go to complete chaos.

 

Offline for now; I owe soon-to-be-Mrs. Daybaker a date night.

I may be able to bake tomorrow morning.

God bless, Anons, and have a good night.