>>2368253

Here baker

Compare OP/Notables of

2984 current bread and

2983 last bread

They are the same.

It looks two errors made:

2984 current bread: no new notes incl from lb

2983 last bread: notes misnumbered 2982 on header (but numbered 2983 in bun tag bottom)

Don't worry about it, those kinds of mistakes are easy to make, especially when your attention is divided by big Q drop.

Would you like me to grab 2983 notes for you?

>>2368319

>>2368253

These are the notes from 2983, lb. But they were mislabeled as 2984.

>>2367819 lb (2983 notes, mislabeled)

>>2368350 now these are labeled correctly as 2983

>>2368411

No problem,

I've misnumbered a notes in OP b4.

BV was around to correct 4 me.

You had to weather sitch w/o that.

Shows commitment.

Don't know what's goin' on

with your pastebin tho.

If you like, post pastebin link this bread b4 bake and I will take a look at dough to make sure it checks out.

Ty for the hard work, baker.

>>2368457

>and dough i'm currently updating:

>https://pastebin.com/B69iNs8g

This looks good.

Shows 4 notes in current bread so far

I'm not commenting on notes-vetting,

but re: formats/# corrections,

You're good to go, baker.

>i might have had the previous dough still open

It takes a while to figure out your baking routine, and unfortunately some of the lessons come from mistakes. We've all been there.

Myself, I only ever keep one Notepad editor open. I also keep a Word doc open for little notes to self and things I might want to come back to re: dough but not put it in yet. Downside is you have to check/change formats a bit when you paste into Notepad, but the UPSIDE is you have two different visual places for 1) THE DOUGH and 2)offline working notes. We all come up with our little organization aids, but this one has worked for me on the issue you just encountered.

>>2368515

YW. It gets easier. Learning curves are called "curves" cuz they're speepest in the beginning, kek. (math geek here).

>>2368483

Here baker

Add these to #2983,

not this breadm

in place of the compilation link.

You may have to remove line returns after paste into dough

>>2367186, >>2367205, >>2367257, >>2367270, >>2367306, >>2367387, >>2367391, >>2367456, >>2367551, >>2367597, >>2367598, >>2367733, >>2367780, >>2367924 Schulte Digs

>>2368637

Looks good, baker.

Ideal is to update the bun/link, but bakers don't always do that, just depends on time.