>>6129424 PB

"How do you keep up with posts?"

You mean for Notables? Depends on the bread.

Slow breads - easy, just read thru plus take anon noms; also ask anons about ones you're not sure of (I list em below the other notes; learned that from a notable baker)

Fast breads - look for anon noms with Control-F, also grab what I notice. Focus is more on breaking news.

Best scenario: Anons provide a one-sentence description with the post. When the baker has to make sense of 5 unlabeled pics (or other misc material), it's gonna be last priority unless the nominator comes up with something. Just not enough time otherwise.

>>6129601

TYB

"You will get more than the gist!"

>>6129665

Re complaints to baker:

Well, there are a lot of shills, and they always complain. Who cares, right?

From anons, I don't get a lot of complaints because I try to post early-ish (by 300, 400 at the latest) and often ask the magic question: "Anything left out, anons?" I did not do this right away, needed to get my "sea legs" first, so to speak.

It helps that I do more slower breads, but then so do most new bakers (late night to early morning). I look up undated posts on the Net to make sure they're current and also in QResearch (to avoid dups). With dups, I thank anons for posting but tell them it's already posted.

I often thank anons for their contributions under the Notes list (or individually) when there's enough time. I like to thank anons at the start of the next bread. Because they are the ones who make this place ROCK!

Also, I'm a digger and know it's nice to be recognized for your work, even if not included in Notes. We're all a team; remembering to say so when baking creates a good atmosphere in the bread.

>>6129820

plz see my comments about baking & Notes at >>6129836

But also: DO YOU BAKE, anon? If not, you may think there's censorship going on when it's really just bakers trying to do the best they can while doing about 4 or 5 things simultaneously. During fast breads, that's hust the way it is.

Of course, every baker has different ideas about what matters most. That's normal. That's why we repost if one baker doesn't see the value in our material. Posting at night is sometimes helpful because breads are slower and bakers can spend more time looking. And you can ask them questions, too. There are some great conversations at night that often make notables.

>>6129892

Other bakers may have moar to say here because I've just been baking for a month, Q has posted twice on my breads.

My experience is that, when Q first posts, baker may be busy and not notice right away–e.g., when creating a new thread. That's what happened to me on Graveyard second time I was baking. I go off to set up the new thread and Q posts! IT was kind of confusing.

Anons knew this and gathered up the Drops from the old bread and posted them in the new.

They are the ones that often notice first. Experienced anons will try to post a formatted version of the Q drop (which they copy pasta from the formatted Drops at the top of the bread).

Once Q posts, I try to get to the bottom of the bread as quick as I can, to pick up new Drops. Grab Notes that are on the bottom, too, but don't cruise the bread for more.

Re new tab: I'd just stick the Q posts on the same page as Notes way down below, that's faster. Maybe list them at the bottom of the Notes, so anons will know if there is something missing.

At the end of bread, Drops get copy pasta'd to the first page of new Pastebin.

>>6130086

Confidence is developed by practice. If you're not confident enough to bake bread, then how are you sure that your criticisms are valid? If you are sincere, I believe you are stuck in your mind. Get out of there and start doing something! If this Board doesn't suit you, go elsewhere and do something. TRY TO MAKE A DIFFERENCE IN LIFE!!!

>>6130155

Ah, the good ole days! They always look so appealing. Nothing's as good as it used to be, KEK.

>>6130174

>>6129728

When noms are bad, other anons often call them out–that helps.

Two nights ago, when I was setting up a new thread, shill on graveyard called me a SHILL BAKER and said he was gonna start a "real" thread. And he did! BV saw and deleted it. Shills are always looking for a chance to shill!

(Good reason to check in with BV. BV had my id, so he knew which was the real baker.)

>>6129803

You can't get everything, except maybe during 3-4 hour breads. Hey, morning breads are pretty good for new baking, depending on time zone. Seems to take awhile for breads to get fast. At 6-9 am PT, breads are still relatively slow (maybe 1.5-2 hours for earlier and an hour or so for later). Unless Q posts. But you get help from anons then. Things work out, no real worries.

>>6130140

There's someone practice baking now? Maybe the practice baker from last night, was there before graveyard.

>>6130279

I like listening to a lot of different people with different perspectives. No matter how much I try, I can't do it all on my own, too much information flying around!

>>6130388

me neither