Would be glad to have you, Anon.
Here's the baker's thread (linked at the end of the last of the OP's top of bread)
Here also are some editorial guidelines for notables. Bakers are allowed wide discretion in their editorial styles so long as we follow the basics of a) sauced and b) Q-relevant, this is just one baker's rubric.
One moar…
>If you wanted to practice a couple times today we'd be willing to help out and make sure you get the hang of it.
Yup. Just go here:
https://8ch.net/comms/catalog.html
And post to it just as you would to /qresearch/.
When you're ready for first bake on qresearch, there's usually another baker around to spot you, and BO/BV are also always lurking to tidy up any missteps after the fact. Nothing can be broken they can't fix, so no worries there. One thing that often hangs new bakers up is that the dough is posted in 4 separate pieces, not all at once in the first OP, bc of character limits. Attached graphic explains.
>>3474692, >>3474699, >>3474715, >>3474898
…and thank you bakers and /comms/anon for all your hard work. I'm around today off and on, can bake if needed.
>I can bake around 7am EST. I have noticed there's been a bit of a hiccup around that time.
I used to do that graveyard/wee hours shift but can't do it anymore bc doesn't align w/workfag schedule. It was my intention to be up at 7a EDT Sun-Fri but it's 4am for me (PDT) and I haven't yet got in a settled schedule. If I get too sleep-deprived I get pretty salty. Plus, on the days I have work gigs I have to abruptly leave the AM kitchen which isn't ideal. DB is usually up around then but is sometimes pulled away due to workfag duties also.
Good deal. I can do more weekend baking if you're doing more weekday mornings, to help share the load. And more evenings too if needed.