ThankQ Baker
>>3032053 (lb)
Hope you get plenty of them, and that they're spread around nicely. A third of a million people displaced online is a lot to round up although I'm sure they'll find their way. Godspeed.
>>3032205 (lb)
Thanks! And for taking a copy. Once we have an online searchable database it'll be yuge, although it's searchable like this already. Tonnes of digs in there, well, all our digs since we got here. It's pure gold.
first' test
Learn To Bake
= How to Learn =
These graphics give easy instructions on how to bake and some tips. Once you've read them you can go and make a few test bakes over at /comms/ at the link below.
= New Bakers Required =
As the board continues to grow we need more /ourguys/ to increase our baking pool.
Day bakers, night bakers, weekend bakers, backup bakers and especially 3 - 9am ET (8am - 1pm EU) bakers are all required.
Regardless of how much time you can give to baking, all new Patriot bakers are welcome.
= Baking Your First Breads =
When you've done that and read the other material below you'll be ready to bake here. Let the baker know in-thread and if they have time, they or another baker will offer to spot you as you make your first live bake/bakes. Help will always be around in-thread when you're baking, just ask any time. Come on in to the kitchen anon, the water's warm…
= Links You'll Need =
Practice Baking Area ————————————— https://8ch.net/comms/catalog.html
Simple instructions here in text ————————– https://pastebin.com/aY5LyDPY
Tips & Support at the QResearch Baking School – https://8ch.net/comms/catalog.html
BAKE FOR VICTORY
Baker
G'morning to you and all frens. The baking graphics links dropped off the board yesterday so here's a new one to replace it along with a post to encourage new bakers. Can I ask you to add it again please? Here's the copy pasta. TY, much appreciated.
To replace the very last line of dough -
Q NEEDS YOU! NEW BAKERS REQUIRED >>3032592
Thanks a lot baker.
All looks great, absolute top job, it looks like you're a natural. Really appreciate you stepping up and welcome to the kitchen.
Just a couple of tiny things, as the other baker said, check your notables thread number, think you've an extra ' in there. You can also copy and paste one from the dough if that's easier and change the number.
You can always add (Baker change) next to the number, and check your line spacing between notables.
Other than those extremely tiny things, it's looking sweet. Very nice work, baker. Kudos.
Sorry I can't bake just now, workfagging. Hope someone steps up soon, otherwise report one of your posts to BV/BV to see if they can help you if you've to leave. Keep some energy in reserve ; )
YW, thanks to you, Baker !
We all strive to do a better job next time, so welcome to the ever improving QKitchen. kek. We still learn every time we bake.
Look forward to seeing you around. Sleep well, Baker