dChan - Q Origins Project Archive

Most bakers will hand over to anyone who seems sincere, especially if new

if it's me, i'll usually watch the first time and see what happens if possible

if a new/unfamliar baker does a decent job, then great.

but if he doesn't post, walks off, fucks with the dough or bakes & posts fresh bred dough at 600 (two nights ago), or pulls other shilly crap –

I won't readily hand off to him again

If i do, will try to stick, bc maybe i'm wrong

Out of obligation to anons

Bakers want moar bakers, not fewer

this is all common sense

only shills pick apart everything bakers do and try to hold them to some kind of standard of perfection that's impossible to meet

tell ya what - you become a perfect baker first and show us how it's done

Best bakers are examples to us all.

>>8179258

>Muh Plenty of Anons Who Want To Bake Edition

ha-ha.

Why don't moar anons bake?

Many reasons. But one is that some want a little moar structured approach to first bakes; others have specific questions; others just wanna know what it's like to deal with shills or how to decide on notables.

Come to LIVE baking class on

Thurs evening 7 pm on /comms/

Learn the basics or do Q&A with different bakers. First class was really fun (with lots of visual "rewards").

Check it out at https://8kun.top/comms/res/6125.html.

>>>/comms/6125

(Next class may have a different /comms/ thread but there should be a link – hint, hint, baker-teacher.)

>>8179394

Literally nobody mans the ovens for 18 hours.Sometimes bakers so baker for 3-4 breds (ro 3-7 hrs in a row). Good when there's a longer run during the day, imo, because that's when Q posts–and that's is the main priority: to have COVERAGE when Q is likely to post. Everything else is secondary.

>>8179438

Anon, it's not my kitchen but i still get to have preferences and beliefs that i'm honest enough to express here. I don't hand anybody their ass but try to and support bakers – and anons –in whatever way possible.