>>6781412 pb
I remember. Kudos to you, sir.
Yes, as other anon observed, the Balkans is strategically important, has been for centuries.
Get out of Bucharest and into the Carpathians. Transylvania was a center of free thought many centuries ago, when most other places were not. Ruled by Hungary until the 20th century, but other Europeans (espec Germans) were encouraged to settle there (in exchange for being left alone), to serve as a buffer against various threats from the South and East.
Respecfully disagree. Bakers who want to be anon can be anon; but regular bakers often benefit from baker handles in order to plan, espec. now that there is a very small gp of those who bake every day, as some of us do.
Nothing to do with the desire for attn or fame, we wouldn't be here if that were a motive. Everything to do with good comms, keeping things (and people) straight.
>if shills bake sometimes small price imo
not a small price, big price, lots of time and energy needed. Made harder bc of the combo of no baker checks by mgmt–which I'm sorry are gone–and anon bakers. Even so, have no problem with anon bakers, but plz don't call bakers with handles bad names, we are a hard-working, patriotic crew, o7.
Re baker comms
Comms don't just happen during handoffs, they happen many times during breads, there are many housekeeping and repair duties and other things to coordinate (baker availability, espec for evenings/nights).
The idea that anonymity somehow equates to "zero ego" is just not true. The two have zero to do with one another. Favoring 100% anonymity does not make an anon moar dedicated, etc, than anyone else.
All the regular bakers I know – most of whom have either handles or identifiable pastebins – are among the most humble servants of this board. They have to be, because baking means taking all kinds of shit from all kinds of people and still remaining as open and fair as possible. And most good bakers manage to do that, even when subjected to heavy shilling.
Just as hall monitors make a fuss about bewbs for bakers, it's possible to make a fuss about handles, like there's some kind of moral superiority about being anon. Don't buy it.
Being anon is good when it helps keep the focus on our work–because that is what matters–but not good if and when it becomes a source of division.
Just my two cents worth, God bless you all, felllow anons.
RGB is an admirable baker and example. But he has been shilled unmercifully of late, now shills are starting in on wnb, who is also a very based baker.
I really hate all the stuff about fame-fagging, name-fagging–not just concerning bakers but all anons. There may be a few bad actors in the patriot community, but the shills rejoice when they can use something to drive a wedge in this community. And this is just one moar thing to divide us. There are much bigger fish to fry, imo, o7.
I find QResear.ch extremely useful when I bake, usually using links but sometimes words or phrases. Use it to check all links to see if they've been previously posted during slow to medium breads and selected posts during fast breads, when it's not possible to check every one. After a general search, can use F3 to further narrow it.