>>7881949 pb

>>7882165

>>7882176

>>7882198

>not-lotsa baker here

have some ideas for making baking less scary/black-holish, maybe doing an FAQ bun on baking with stuff like handoff protocols, how to do notes for a fast bread, how/when to post notes, things, dealing with dough repairs, etc. /comms/ was designed to help but it's not often visited.

No concrete plan, but have some materials i've been wondering how to make available. there are other bakers who know a lot moar than i do about stuff like dough repairs/issues or how to actually use 'baker tools'.

back later tonite frens, o7.

>>7882349

• things

?

things like….

don't recall what i was thinking, kek

>>7882376

there is already a bakers thread–more than one–in /comms/. i'm sure you know. but they're not accessed much. I'll play with the idea a little and see where it goes. just mentioning it in case other bakers or anons have stuff they'd like to share now or down the road.

>>7882472

>>7882491

yes, there are /comms/ threads. but when i was a new baker/note-taker, i tried to access them–no answers ever came up. same with new thread Rusty started after @fj took over the board in july. Great for a while but not now.

>baker thread here

yes, needs to be more "here-ish" if you want anons to check it out. /comms/ still great for practice baking but the baker/new baker threads just aren't active right now. I did a baking tips thread on endchan when we were down with info on stuff like handoffs, etc. We do provide basis info on how to bake in each dough but there's tons of stuff that isn't there. Like what to do when dough gets fucked up. Or when you get way behind in a fast bred and can't catch up. "Baker's stories" would be good, have shared some with a new baker. There are lots of great stories that would help new bakers get more than the bares bones of how to bake.

When i was new, i asked q's here on the main board. And got quick answers. This is where the action is.

>>7882544

Thx. helpful links. One of the docs is mine and used have its own link in the dough. but having one link per post is not efficient. suppose we could have a whole list of say 40 posts on dif. baking q's with different material in a bun and just one link in the bred section of the dough?

If anyone wants to drop more ideas on this, maybe drop a post in /qrb/ where i baker (am there at least once a day).

BTW, just tried to get into either of the ID or baker school threads in /comms/ from the catalog. No dice. Can get into the practice threads but not those others and don't have time to figure out why (coz this thread won't last forever).

Thx for yr thoughts.

>>7882681

bakers always want to help

i saw that when i asked q's on main board

bakers were VERY helpful

but it can be hard for anons to ask q's on this board

anticipating some of those q's and providing answers might be good, so people don't have to ask "in public"

like FAQs for 9kun

>>7882734

*8

>>7882725

if notables page is too long:

a. use two pages

or

b. consolidate bottom thread

(in this bread, it's 10085.)

Delete everything in that thread/bread except last line

>>7881322 #10085

That gets copy pasta'd into the "previously collected notables" section to create more room.

>>7882796

>>7882794 too many notables on one page

does this help?

>>7882811

spam, spam, spam

Was just posting about how bakers answer q's here on the board. And then bakers answered a question. Perfect example.

>>7882835

/comms/ is slower

yes, but when i tried to ask q's on /comms/, there was no response. you need a certain number of people active on a thread for it to be useful. it's not that there is no interest, it's just that some boards or threads get more active than others.

>>7882867

r u kidding?

it's a shifftttttt show all the way

new baker got the notables page threaded, kek