>>6337492 pb

Welcome, new baker! Smart guy not to try your first bake while watching the kids (KEK). Would be a wild ride!!

You don't really need to be approved to bake. Mostly, new bakers do practice bakes and ask the baker on duty (or lurking bakers) for feedback, to get tips. When I started asking questions–and saying I was practice baking–bakers would just go look at my bakes to see what's up and tell me stuff. Very helpful.

The two things I would want to know:

1. When you baker for real, the dough will "hang" at 100% after you press "Post a thread" almost every bake. So you just wait about 10 seconds, then open a new Catalog, and you should see your "hung" dough waiting for you there. Be sure to wait, it takes a few secs.

1. WIDELY SEPARATE your old bread from your new thread so you don't get them confused. Put tabs between them. I always put the current bread in the middle and the new thread for next bread on the far LEFT. When or if it hangs, I open a tab on the far RIGHT. That way, I always know that middle = current and right/left = new.

Good luck on your bakes. Questions? Just ask.

>>6337086 (PAST BREAD)

You got it. There is still way too much mousing; hate triple clicking so much tendonitis. Now experimenting with a wacom pen & tablet (already have). May help but changing the areas of stress.

>>6337999

sauce? (date, time, show)

>>6337810

BAKERING STUFF

On saucing posts:

I do sauce stuff sometimes but try to get anons to do it first.

If you mean checking out dates and whether already posted/notable, depends on bread. Slow breads - always (but I screw up sometimes, kek). Fast breads - impossible. You just try to scan at least the last 3 breads before you bake, if you can. Would be ideal if anons always included dates or said whether an article was "not posted so far". In our dreams….

1. You can't know everything. That's why I ask for nominations and skip anything I'm not sure about. Also ask "Anything missing?" at least once during the bread (around 400 - 550). I often tell anons when I don't understand a post and ask for a sentence explaining it. Or explaining why (if someone asks for notable) why they think it's notable.

You will make a fool out of yourself sometimes. Or at least it seems like that. But nobody cares, least of all other bakers. Everyone makes mistakes, they are soon forgotten. Anons and other bakers appreciate what you do, they know it's a challenge. If you're doing good, you'll soon be dubbed a "shill baker." Hahaha.

>>6337822

Great info for new bakers….hmm….maybe I'll make a bun of tips for new bakers and post it periodically. Most of the best stuff shows up right here, although there are also great tips at >>>/comms/154. But anons and bakers like to post here moar than anywhere else.

>>6338303

Just dropped a post on bakering and it's right under yours! Convenient.