Anonymous ID: 3f810a Feb. 22, 2019, 4:21 a.m. No.5323068   🗄️.is đź”—kun

>>5323021

It's a GREAT meme….many thanks, anon. I laughed my way through many breads last night. Just took a nap and got back. Here's my favorite Pepe newscaster. There was some text in the second mirror that I took out. Please keep making more variants, great stuff.

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Anonymous ID: 3f810a Feb. 22, 2019, 4:33 a.m. No.5323114   🗄️.is đź”—kun   >>3120 >>3134

>>5323064

Thanks baker for recreating the dough. Educational to watch the process go down and all the cooperation among anons. Great work, anons!

 

Plz tell me if this is correct. To update the dough, you had to go back and grab the notes plus any Q posts (there were none this time) and insert them into the previous version of the dough in notepad, then upload it into pastebin.com, and generate a new dough (and updated pastebin link). Have I got this straight?

Anonymous ID: 3f810a Feb. 22, 2019, 4:51 a.m. No.5323202   🗄️.is đź”—kun   >>3236 >>3254

>>5323120

Not tonight, I think. I'm practice baking but am very slow. I can do all the different pieces but when I put them together, I'm close to blanking out from the "cognitive overload." In order to bake, I would need to make this an automatic process–overlearn it. Which I will try to do with practice bakes for the moment.

 

This cognitive overload is why even some people who know how to bake don't do it regularly. Has to do with temperament, I think. Belief many bakers are "faster" thinkers–often lightning fast. I'm a digger synthesizer–deep but slower.

 

But I am also developing baking instructions for myself and perhaps others. This is because the current instructions tell new bakers to make a new thread early–but no baker I've asked actually does this. So I changed the order to reflect that.

 

Would like feedback (I first wrote "feedbake") on those instructions if things are slow enough for you to give it. Feedback from anyone would be welcome. I can upload after watermarking so no one takes them "as is." Don't want them floating around until nailed down.

Anonymous ID: 3f810a Feb. 22, 2019, 5:16 a.m. No.5323407   🗄️.is đź”—kun   >>3416 >>3419

Re: Baking instructions

Here are DRAFT instructions that I devised for myself or anyone else who's interested. Please, anyone with experience, I'd like feedback. Don't mind the weird watermark, it's a Word glitch.

 

>>5323236

Well, the funny thing is I've done quite a few notables, that's not nearly as hard for me. I started doing this after nwb was no longer able to be here and it was mostly ghost bakers after 2 am.

 

>>5323254

Thanks very much for your experience as a baker, appreciate it.

Anonymous ID: 3f810a Feb. 22, 2019, 5:40 a.m. No.5323602   🗄️.is đź”—kun

>>5323567

Everyone in the world feels a lot of pressure right now. It sort of forces everything to the surface. No fence-sitting; people go one way or the other. Looks like Coulter–like many others– wasn't able to take the pressure and caved.