/comms/ - COMMS

>>20308

try again?

>>>/comms/20235

>>>/comms/20243

>>>/comms/20251

>>>/comms/20260

>>>/comms/20269

>>>/comms/20280

>>>/comms/20287

>>>/comms/20296

>>20309

links to same board have 2 >> and no board name:

>>20235

>>20243

>>20251

>>20260

>>20269

>>20280

>>20287

>>20296

off-board links have 3 >>>:

>>>/comms/20235

>>>/comms/20243

>>>/comms/20251

>>>/comms/20260

>>>/comms/20269

>>>/comms/20280

>>>/comms/20287

>>>/comms/20296

I'm baking currently, will take a closer look at this later. you're welcome to follow along with notable collection and Q posts updates and all the rest. link: >>>/qresearch/9996420

>>20309

>when I go to do something it takes ages and before it was instant.

sounds like an issue with your internet setup. 8kun is buggy but not in that particular way, and everything is working fine for me right now.

>>20308

<you are going by XIclaveli on there

wish someone would give me a name. was stuffing around and practicing when some cheeky smartarse decided to give me an anonbin, I think they think they are funny, they most likely are, but really? dont know how to change that either, nm

will make a fresh paste. then link it to here.

>>20313

kek, I was wondering about the name, you can put whatever you like in the username field on anonbin

you should be using a strong, unique password to generate your tripcode there, if you are then you can just keep the same password with your new username

>>20316

yep

you fixed it right away though, good job

bakers make mistakes, shit happens, noticing your own mistakes and fixing them is a good baker skill

>>20314

Q posted

but i copied you and made a dough

https://www2.qanonbin.com/paste/86K21oW4l

>>20317

<<a few bakers out there that I wouldn't recommend

am very comfortable with you

your easy to like

do you think Q has finished?

I would like too, with you, but your very tired, and your bin is a guest.

If you see me again can you please ask me. Ill keep the silly name, till baking my first bread in the next few days maybe?

>>20320

>your bin is a guest

muh latest bin: https://www2.qanonbin.com/paste/1PdjpLUqK

>>20320

No no didn't cut it off, just used an earlier notables because I was a potato. Then I fixed the missing 9996711 number at the bottom of the notables because it was missing.

>>20337

>Second, to see whether there seemed to be some general problem for bakers a group.

fwiw, I definitely see the general problem. existing bakers are reluctant to accept new bakers, and are often harder on new bakers than on people we already know.

I think this is mostly due to "in-group bias" which is well documented.

I did not see any problem with your specific statements in this situation though.

I still think it is also a problem when bakers are unable to see anon feedback due to their own ego, thinking everyone that could possibly have anything negative to say about them is a shill. when anyone gets to that point they are effectively having a conversation with their own ego instead of being able to pay attention to what others are saying, and it is very difficult to reach through that.

>>20350

From caps:

Good to see that new baker is baking, was practicing yesterday & getting baker feedback.

Looks like he switched ip's after confirming (green to orange)

This is caused note-taker (brown) not to know whether it was the same anon who originally took the bake.

So new baker says's he'll confirm again - which he does.

It's getting to @500 so note-taker prompts him to post notables.

Later, new baker bakes early (prolly not used to slo graveyard pace). Apologizes.

= = = =

Your point?

>"Same Baker, Same Old"

this is new baker

>shill is just a shill

there's no shill

I

>>20350

>And tried to shrug it off as a first time baker. (cap related) If a first time baker, how come so many 'bakes' in pastebin?

because he practiced extensively before baking live, you dumbfuck

you would know that if you had read this same thread you posted in here, literally the last 10 posts before yours

>>20351

>>20352

Well, the first one was good enough. Glad it is over with, not anywhere near as bad as imagined. Was upset for a couple of brief, intense moments and laughed out loud at the absurdity of the continuous vpn changes and id changes. Previous bakers notes were upside down and was expecting a note taker. Ran away after making a mess and passing a sloppy handoff…

Determined to lick this!

Going to keep practicing today.

Frankly, cigars are nice and Smokey.

>>20353

good job baker

sounds like everything went pretty well

>>20353

we'll be here if you need anything, otherwise see you in the main stream

o7

>>20360

*everyday

(makes my point tho!)

Guys, any idea why I can't see Q's post tripcode flashing, when they post? I can see other board bo's tripcodes flash, but not Q's. I have to rely on other anon's catching his post while baking.

>>20473

The little lines from current (live) post, aren't correcting it.

>>20473

>How do I fix broken links in past breads, the Q posts specifically.

8kun has archived these older posts and they can no longer be linked to directly.

adding the full URL to each post might work but that sounds very time-consuming and annoying for little gain.

>>20530

>So there is a way, laborious way to do it, mmm.

I havent seen any bakers do this but I think it would work in theory.

>>20530

and finding the right links for each post would be a bitch.

>Well yes, but actually no

kek

>>20529

Thanks.

Baker verification mini-seminar

>>19874 Why do bakers verify who they are handing off to?

>>19890 What are some ways that bakers have kept a work history and used it to verify their handoffs so far?

What do these verification methods have in common?

>>19914 Example verification using pastebin

>>19934 Example of an incorrect/invalid verification using pastebin

>>19953, >>19990 Is this a valid verification by itself?

>>20026 Verification using qanonbin.com

>>20037 Human or "inexact" methods of verification

>>20047 Bun of verification discussion

Dough Revision

Page 1 - Baking Seminar Intro & Step-by-Step Baking Instructions

Page 2 - Baking Resources

Page 3 - Baking FAQs in 3 posts

Old pages 2 & 3 can be found HERE:

>>14291 Q & A - Baking Seminars #1 - #14

>>14293 Baker Tips, Tricks & Traps #1 - #14

Baking FAQs

Generally

What hardware/software is needed in order to bake?

Laptop or desktop (phonefagging hard for newbies & tablets lack power). The bigger the screen, the better. Text editor like Notepad++ (for PCs) or Atom (for Macs).

What other skills are good for a baker?

Patience, persistence, high tolerance for criticism, ability to say no to shills. Good enough typing to more or less keep up the pace.

What shift is good for a new baker?

A slow shift like late night to early morning (also, Q seldom posts then). If you take a faster shift, just tell anons you're new and you'll get support.

Bakers Tools

This is an independent tool that anyone can use, but you don't need it to bake.

Baking in TOR

TOR doesn't allow images but does allow embedded YT vids; use for General (Iwo Jima) image. There's usually a TOR vid in "Baking" section of the /qresearch/ dough.

Don't change previous baker's notables

Possible exceptions: bad links, spelling errors, when they give specific permission.

Baking everyday vs every so often

Whether you can bake a little or a lot, help is always welcome in the kitchen.

How to reduce baking stress

Practice first, develop routines, be prepared, stay calm, don't fixate on mistakes.

Baking FAQs

The Dough

The dough = first 4-5 posts/pages in each bread. Each post in one document separated by /////BREAK\\\\\\ markers.

Organization

post 1 - Q posts, post 2 - Notables, post 3 - War Room, post 4 - QPosts Archives. Notables page can be broken into two pages on the fly if notable buns are long (even tho there's no BREAK marker).

Dough problems & change requests

New bakers sometimes inherit a funny-looking dough or are asked by anons to make dough changes. If you're not sure what to do, say so and defer to next baker. Often, bakers in the thread will jump in to help.

Practice Baking

You can practice bake in /comms/, established in 2018 by BO Rusty. After getting down the basic steps, try shadow baking (following a real bake to get the timing down).

Green text

In /comms/ practice bakes using Q Research doughs, links don't work and text is green.

Q&A & getting feedback

Practice bakers can ask q's by posting in the baking seminar thread or baker's Meta thread in /comms/.

Pastebin.com

What is pastebin.com?

An app/site that stores the dough so bakers can transfer it to next baker.

Do I need an account to use pastebin.com?

No, anyone can use it as a GUEST. You can also (optionally) add a pastebin name to identify your acct to anons.

How to make a new pastebin

Copy entire dough from text editor, upload to pastebin.com, select New Paste, paste in dough, select Create New Paste at bottom. See step-by-step instructions for more.

Baking FAQs

Notables

How to tell what is notable?

A few ideas: look for anon noms, Q decodes, POTUS tweets/retweets, planefag/boatfag reports, relevant news items (for breaking news, check qresear.ch to avoid dups).

Usually, memes are not notabled. Unsauced tweets & articles must be sauced first (quality matters).

How to format notables list?

Formats vary, but best to use bold orred text. Examples: 'Early notables', 'Notables @200', 'Notables #11956 @300'. Always link to dough post if ghosting after posting.

How often do you post notables?

Often enough to give anons multiple chances to have their say about notable selection, some ideas:

* 200, 400, 600 (plus a FINAL) or * 250, 500, Last Call around 640 (plus a FINAL).

If you take the bake late: Post notes as soon as you catch up or by @600 at the latest (so anons know you're still there).

Max number of breads in Previously Collected Notables?

4 - 5 lines. To make room, just delete the bottom line(s).

Timing Issues

What do I do after accepting the handoff?

Most bakers start by finding/copying pastebin (check Dough post first); prepping Create a Thread; and doing a quick dough check to make sure everything is ok. Then start collecting notables. Later, bakers will need to check bread title (update?), check notables page (more room needed?), and transfer notables from text editor to dough.

When to post a final notables list?

Depends on bread speed but usually around 680 - 710.

How to keep up with notables during fast breads?

Depends how fast. When Q posts, priority is on grabbing Q drops, not notes. During fast non-Q breads, focus on skimming off the 'cream' and leaving the rest. Always try to include noms but only if they're high quality (from anons not shills). Practice makes perfect.

How long does a New Thread take to show up after I select Create a Thread?

30 - 60 seconds unless there's a severe lag. If lag is bad, let anons know and ask them to wait for new thread.

Baking FAQs

_Handoffs & Baker Comms__

Good /comms/ are critical for well-baked breads, so need to be clear & easy to find.

Showing baker or note-taker changes

Easy to forget but useful to showing who's responsible for which notables. Insert "baker change" or "note-taker" at the point when the change occurs when recording notables.

Handoffs: call-and-response protocol

Baker announces he seeks handoff; available baker(s) announce they can bake; baker usually takes the first in line.

Example: B1:baker seeks handoff', B2:can bake, B1:handoff confirmed?, B2:confirmed, bread is mine

When shill activity is high, baker may be asked to produce a recent pastebin or other proof that he's legit.

Ghost bake protocols - ALWAYS TAG THE DOUGH POST!

When baker can't get a replacement, he may have to ghost the bread (leave it bakerless).

Example: B1:baker seeks handoff; will ghost @100, [no response], B1:baker leaving the kitchenghost bake

When another baker picks up the ghost:baker assuming responsibility.

Don't forget to TAG THE DOUGH POST so bakers arriving after @600 will know there's a baker (avoids dup bakes).

When there is more than one baker per bread

Two things to note:

1. Ordering of notables (can be more or less "top to bottom" or "bottom to top"): Either use the same order as first baker or change his to match yours; try not to mix them.

2. Use "baker change" to separate your work from first baker's. Don't treat first baker's notables like suggestions, respect them as if they are PB notables.

Baking FAQs

Making Reports and Global Reports

To report to BO/BVs, find little triangle on upper left of each post, select it, then use menu.

Use Report to ask BO to make bread changes that bakers can't make, e.g. changing a wrong bread number. You may need to do it more than once (or twice).

Use Global Reports for child porn (CP) or other illegal material. Someone is on-duty 24 hours.

Duplicate bakes

Use Report to ask for moldy bread to be locked and provide a link to 'good' bread.

Baking

See step-by-step instructions on page 1 of class dough. E-BAKE steps are there too.

To bake each page….

Divide bread into 4 posts by looking for /////BREAK\\\\\ markers. (For two-page notables, do it on-the-fly for page 2).

How to bake when the Catalog is down?

Use the Index (8kun.top/qresearch/index.html). You can Create a Thread there. Afterwards, locate your new thread this way: go past the pinned threads and the old thread; the new one is usually right after it. To "enter" that thread, click on the OP post number. (Allow at least 30 secs for new thread to appear.)

Baking Error Messages

Body too long

Happens when there are too many characters per post (maybe 5000) or too many lines (maybe 200). This seems to vary but gives you an idea).

Flood detected

Happens if you already posted same exact text (most common–if so, add a space somewhere). Can also happen during DDOS or when too many anons post at once.

Server took too long

Usual server response for /qresearch/ bakes (95% of bakes). Solution: WAIT AT LEAST 30-60 secs, then check the Catalog (should post despite the message).

Can be confusing for first-time bakers because this lag doesn't happen in /comms/.

SEE ALSO Crazy bakes >>9960

Baking FAQs

_Common Mistakes__

Don't be afraid to make mistakes - all bakers make 'em (get used to it newbies!). Easy-to-make mistakes:

* Incomplete copypasta (not grabbing ALL the dough when baking for each post, so that top or bottom isn't there)

* Screwing up content or formatting for bread title (use Report to have BO/BVs correct).

* Not tagging the dough post in comms like handoffs, picking up a ghost bake or posting notes in a ghost bake

* Forgetting to use BOLD andred textfor handoffs, Notables posts, and other important comms

* Confusing "Create a Thread" in the Catalog with "Post a Reply" within a bread. (Avoid this by putting Create a Thread tab far away from tab with current bread.)

* Accidentally pressing Create a Thread before end of bread

(Solution: report premature thread to BO/BVs, post a link back to real bread, post an alert & apology to anons, then forget it & return to bake).

* Dough errors (Solution: generate new dough & post pastebin link in the bread. First-time bakers: just leave a message for next baker on the problem.)

Q Bakes & Other Fast Breads

Generally: When Q posts, drop everything and get to bottom of bread to pick up Q drops and put them in the dough. Pick up notes from there if you can. Bake EARLY - @630 is not uncommon.

Formatting Q drops & LINES

Check existing Q drops to see formatting; copy-pasta the LINES, don't try to do them yourself.

Cap for baker

Anons will usually post them for you. Search with F3 on the link or 'cap for baker'.

POTUS rally breads

These can be pretty speedy; bake early so anons have a place to post rally comments.

Dealing with Shills

Shills want a bread full of squabbling anons so that anons withdraw and good digs are overlooked. Just the presence of a baker deters them.

SEE ALSO "How To Quickly Spot A Clown" (last line of page 1 in /qr/ dough).

Telling anons from shills

Baker: "you can tell when a reasonable accommodation does not mollify." Posters who kvetch no matter what are shills, not anons.

Responding to shill tactics

Shills always test bakers, pressuring them on notables, dough changes, etc. If being reasonable does not work (see above), make a decision and stand firm with it.

Common shill tactics for screwing with bakers

Purposely leaving out dates on moldy notables; nomming a list of notables at end of bred; nomming hard-to-evaluate Q decodes w/no main point or title; including no sauce or crap sauce; burying bad stuff in the middle of a post (muh joos, etc), moaning about pb notables/asking for changes.

Anons do some of these things too but shills are more obvious about it.

Ways to respond when you're sure it's a shill:

* Generic shilling/spam: Generally ignore.

* When shills demand something: Respond calmly, with humor and facts, try funny memes to diffuse an attack (Left still can't meme).

Memes also tend to end the conversation. See Baker Tips for examples of how to outlaugh a shill.

* For a personal attack targeting you: If it's major, don't take that shit, fight back, it's war. Make the shill POS sorry he ever took you on with a powerful and meticulously documented, fact-based counterattack. Screencap the evidence. Remember, revenge is a dish best served cold.

>>21063

hope the black and white does get squeezed out by a one armed bandit and mixed to grey, happy blue eyes are still be.

yellow paste

https://fullchan.net/?81fba22cabb7a668#EMnJYSxBDaJDhGdont3J9bc5D6bwxm7BwwhL8E7kb4ke