Anonymous ID: 465113 April 21, 2019, 12:08 p.m. No.6264897   🗄️.is 🔗kun   >>4919

Happy Easter Aspiring Bakers

If you've ever thought you could or should bake, your country does need you.

There are "baker school" materials at the bottom of the OP posts, just before baker's dough post:

>>6264597

Yup, here: (ty baker)

>>6264839

 

You can also ask us questions about baking here in bread, after looking thru them or before, doesn't matter. Usually a few anons lurking familiar with baking.

Two components to baking, you can practice them separately or together:

1) "Baking the bread" – Posting the new Q Research General thread OP and the subsequent 4 reply posts to complete the process: 4 OP posts + 1 dough post

Best to practice this on the /comms/ board.

2) "Gathering notables" – this is done in the "Notables" section of the "dough," and is what takes the most time. It's usually the only thing a baker edits from one dough's copypasta to another

This can be practiced quietly alongside baker, or you can post a practice bun as an apprentice baker and ask anon feedback.

*If Q drops that gets edited into the initial OP, but new bakers don't have to worry about. BO/BV can cover it as an edit.

Anonymous ID: 465113 April 21, 2019, 12:31 p.m. No.6265041   🗄️.is 🔗kun   >>5056

>>6264960

kek, yeah that happens when bread's slow.

Don't worry about ghosting if you need to, baker.

Someone usually steps up and worst case we can keep new threads going with ebakes.

We appreciate all the work you put in, don't want you burning out.

But if there are any aspiring bakers willing to give it a go, a slow bread day is a good day for a first bake