>>9867894

>>9867918

>https://www2.qanonbin.com/paste/3lYh37nOE

saw your qbin and wanted to mention an idea for baking class this week

It's "10 most common mistakes by new bakers and how to avoid them"

Examples: using curly brackets from word processing programs to make bold, etc. or copying the page breaks into the dough

It doesn't have to be 10 obviously

If you list some that you notice, bakers could chime in with additional ideas

i thought of this after noticing certain things by recent new bakers that are a dead giveaway that they are new

just an idea but seemed promising, can talk more in class thread if you want

>>9868164

>Pics or it didn't happen (Maxwell sobbing)

Precisely.

The NYPOST didn't even include a drawing from court. Why not?

>>9868222

ALL GOOD, TX.

not tagging dough post is a biggie

the "not readying prior bread posts" is tricky - sometimes i have to come in 'cold' coz baker ghosts or needs relief (but when i do, i tell anons so they can tell me if i have dups, etc)

>>9868258

>shall i go on?

list as much as you want, i'm saving the stuff you list, it's all good

Not sure i 'get' the "who contributes what" part

the ego stuff is always good to talk about

and espec good when it comes from many sources

>>9868278

yeah, i'm taking notes also from anyone who's listing stuff

will stick it all in #21 class bread since you are baking

we can draw from that

>>9868292

you are correct - it's QUOTES not BRACKETS

will change, tx.

>>9868314

i figured new bakers would appreciate looking like pros from the start (as much as possible).

Yes, class is always fun and informative.

Boatfag baker from last class did bake within a day when no one else was around - deep end of the pool scenario, you know how it goes.

>>9868314

Just got another idea related to the last:

"Things not to worry about when you're a new baker"

could be same class or another class

but important

coz there is bare-bones baking tasks and "expanded" tasks that require some experience

new bakers need to know that they don't have to know everyone overnight

and know what to handoff to a more experienced baker (and the best way to do that)

>>9868360

*to know everything

>>9868366

You're not alone.

When i started to bake, i was pretty newfag

but soon realized that other bakers were always around to give support

If not in the current thread, soon after

ya just tell people you'll defer to next baker coz you're new

nothing has to be done immediately - good rule of thumb.

>>9868389

sounds good

better get back to my off-the-board project for now

just saw you were baking and seized the moment

have a good one

i'll stick this stuff in comms in a bit

if any other anons have comments, you can drop ideas here:

>>>/comms/18289

can you also update the dough?

just realized link is old

should be baking seminar #21 not #20 link (above)

this is prolly just a mistake, might be from me

when i was looking to grab a clean dough the night of loli pron, might have grabbed a bred wo/updated link….if so, hope nothing is missing, kek. prolly not much - q's are updated.

That event is documented here for anyone who is interested btw: >>>/comms/18745

>>9868482

>temperament

yes, i'm surprised i actually bake be i absolutely hate anything timed - super stressful. but somehow, i now enjoy it. but i do prefer slower shifts and do better with more time.

note-taking is a task that works well for anons who are good communicators bc the time pressure is less. i like taking notes for other bakers when they find it useful.

>>9868549

impossible to get outta here once "visiting" ha-ha

but i'm leavin now

(this time i mean it!)