BAKING GUIDELINES
Bakers are essential to what we do here. Without em, we'd have no bread to post in. The only qualification for baking is that baker is competent at baking, note-taking and maintaining the dough.
Good baking:
- know baking basics (how to bake, note, update dough)
- be professional (fair, impartial, open to dialog)
- bake on time (690 - 720) at current speeds
- post notes often & early enough for anon comment
Good note-taking:
- check potential notes for sauce, time stamps, relevancy to current events
- make anon noms & good comms a priority
- set aside personal prefs in favor of group norms grounded in Q drops
- no grandstanding (baker is in service, not King of the Hill)
Good dough maintenance:
- ensure current dough is up-to-date (or ask BVs for help)
- tag updates to dough post
- no arbitrary changes (use discernment, inform anons & BVs)
These are ideals, nobody is perfect.
But they give an idea of what to shoot for.
IMPORTANT
Please support NEW BAKERS by giving all the support you can muster.
Fear of public humiliation is why many anons do not bake.
Encouragement works a lot better than trashing newbies for beginner mistakes.
ANONS: If you are thinking about baking or note-taking:
Working in the kitchen is a great experience, despite the challenges.
If you feel called, please give it a try.
- Get tips from the How To Bake thread.
- Get help by posting on on META discussion thread or by email – see META OP.
- Use /qrn or /comms boards for practice bakes.
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