/comms/ - COMMS

>>6806

you know i'm talking 2am PST not EST right?

u bake 11-2 EST (and during the day, too)

you don't need to bake 24/7, fren!

you do enough

o7

>>6803

>I throw knives

Axes are fun too (tomahawk)

>it's all guud, keep em

o7

Will try some late night baking as time allows…

Weather will not be conducive to outdoor work this week so no need for early to bed.

>>6797

will always defend BO!

QRB splitters can suck dead donkey dick and I will not cave to the newsies and gotta have lotsa notables crew!

not as good as veli makin em spurg though,

makes me jelly, I think it's the shift diffs though

keks

>>6807

exactly, three hours diff

when 2a here 11p there

would be about right

right?

>>6807

I do a few in the day

I do a few at late night

I fill the gaps

try to pull up the rear yo

>>6810

yes, 3 hrs difference.

always said we need moar bakers from Hawaii. 2 hours further west.

NZ or Australia great but maybe not safe to bake from there.

>>6811

You fill in many gaps, yes. So does M. I fill in when it's ghost bake time during the day, but can just do one bred at a time. already shot my wad when younger re overuse syndrome. now moderation is mandatory.

>>6812

I've been sorry for that

IRL kept me out for a bit

not sure things will ever go back

ty for filling those gaps

o7

>>6813

nothing to be sorry for

things work out

every once in a while, i get a strong urge to get on the board out of the blue

usually it's a ghost bake or some other problem

God provides a way, the board is blessed.

btw, just put another notice on new bread that there are bakers hanging out here. this baker (me) will prolly leave soon tho, suddenly sleepy, 3 hours is not enough.

>>6814

saw that, keepin an eye out

>>6787

Good news anon.

A relief for you and yours.

o7

>>6769

Sparklesbaker, kek. That’s funny. And right, whether it’s by images, syntax or time of day, we start to make connections. Anons and baker’s skills of seeing in the dark are honed quickly and honed well.

The work is indeed what matters, unites us and binds us together. Nice words there baker.

Great that you’re keeping an eye out for bakertoolsanon. Think we must miss each other time wise as I rarely come across him.

>>6771

Excellent news. Stoked to hear that.

>>6781

>>6802

Baker, would you be happy for someone to bake when you usually bake sometimes, to share the load, if that new baker is available at that time?

It helps me a whole lot when there are bakers around at the usual time I bake, because sometimes I need a break or have to be elsewhere at that time.

We all need time off to R and R, and it’s healthy to have a change up and different bakers baking at different times.

I often dive in during the day too if there’s a need and if I’ve time for a bake or 2, b/c the bakers there have varying schedules and can’t always be there every day or as long as they usually are.

Then I stand back in the evening and give someone else the opportunity to bake at my usual time. There are usually some old fags who pick it up and bake that time for a change.

I also offer handoffs every bread, so anyone wanting to whirl it for a while can have the opportunity. There’s also so much more to do when not baking, and it gives the time to work on other GA projects.

What do you think?

>>6785

Hola, new baker. Good to see you.

You pasted this in perfectly. Now can you make a new practice bread, and paste the same in it?

Instructions are here - >>6439

After you’ve made your new thread, go on to the next step here - >>6485

Follow the posts marked ‘BAKE POSTS’, amd let us know if you need a hand, any help or what to do next. Keep making practice threads.

Godspeed, baker

>>6782

Sure there will be plenty opportunities for you to step in and bake at all times anon. Weather permitting is fine, whatever works for you. It doesn’t have to be an every day commitment.

If you get the skills first, and then start to practice live when you can, you’ll always have them to step up when a handoff is asked for.

If you’re up for baking, you could always say to the baker you’re around and available to bake any time he wants a break. Most will be happy to give you the opportunity and to get a break themselves.

Re the “About Fucking Time” practice thread, it’s perfect.

>>6817

Keep going new baker and make more and more. See if you can get into a rhythm.

Anything we can help you with?

>>6727

How are you getting on, toranon?

Question or clarification:

If you're baking from index page, just do it like from catalogue page, by creating a new thread from top reply box?

Thanks frens .

>>6833

yes, exactly same way

new page will come up in index right below current page

>>6835

>>6833

Index baking tip:

Post your thread as normal either from the broken catalog or the index.

Rather than scroll through to find your thread each time you refresh, CtrlF a word from your bread title and just keep refreshing the index.

It makes it quicker than scrolling.

>>6835

That’s great, I figured you would be happy but wanted to ask to make sure. Guessed you’d be cool with having some time for other things.

New baker in the kitchen? Is that the one who started a few days ago? That’s so good baker. Our class paying off? Maybe it’s Torbaker from here?

Downloaded new software for making video yesterday, so I’ll re-make the training videos. Maybe one for each slide as well.

Any ideas on how we can make the class faster? Also, if you’ve time, do you have the links to all your tips / baking materials, and we can link to them from the OP?

Any ideas on how we can improve here, are welcome.

>>6824

>If you get the skills first, and then start to practice live when you can, you’ll always have them to step up when a handoff is asked for.

>>6784

>846d0d

<

Did first live bake, errors caused some issue with it, notables posted out of order, didn't get the fresh bread link in (baked around 700 instead of 650 because was slow)…moar time for errors at 650 so will know that for future.

Went 4 hours baking

>>>/qresearch/8242383 to >>>/qresearch/8243187

It wasn't pristine but doing it live taught many lessons.

Not afraid to make mistakes, everyone does, and Anons were supportive for a virgin baker.

It just happened that availability, and opportunity met at that moment in time.

Went for it knowing I wasn't as prepared as I would prefer to be.

Request for feedback

Be honest don't worry about brutal truth, won't stop me. If time allows.

You can include some lube if you're brutal though

Known mistakes:

Bun format

Notables out of order (partially from scrambling to get the bake to go through [errors posting] and missing the section)

Engaged a couple of shills

–

Fairly certain on Notables, don't think I missed anything

Anyone considering baking

Do it - The board is like a whole new world again, see things you may not have seen before/or see them differently at least for me

>>6840

>Generally

Class is great, can't think of anything to change. Hors d'oevres especially good.

>Tips

Was thinking about making a Baking Tips thread. Also, these class threads are valuable long-term imo. Could even be pinned, indexed or put in qresear.ch . We could ask ResignationAnon about that, he's on twitter.

>New bakers for gy

Yes, plz send anyone who wants to bake, I'll try to remember to ask for handoffs instead of just ghosting. Tip #1 talks a bit about how to ghost bc new bakers don't how it works; also, they feel like they should never leave the bread unattended. But for gy, it's routine. Even if Q posts, bred doesn't get very fast (happened twice when i was on duty), anons can handle it.

>class length

yes class goes almost 2 hours, bc newbies wander in. But then, so do bakers. I like the laid-back class idea but if you want to make it shorter, you can always end a certain time and let bakers who are still around take up the slack or just do q and a. Once you have the teaching materials set up (and maybe put in a thread?), other bakers can link them if they want. I prefer doing Q and A myself, let others do more structured live teaching. But can check a bake, etc.

>Video

What software? I have Vegas and have wanted to learn how to do vids as well. But haven't done yet.

>>6842

Feedback on First Time Bake:

First of all, NZ baker, congratulations, job well done!!

Suggestion: don't say too much about where u are, i think u know why (your Prima M not too fond of 8kun)

(that said, i learned to bake bc of a great N Z baker–so welcome aboard mate!)

Here is some feedback, long only bc i always lay everything out, for clarity.

First, i baked the ghosted bred that you picked up (see my last post at the very bottom). I go by graveyard baker (gyb) or free_baker on /qrb/.

Here are some things to be aware of, my two cents worth:

- when checking to see if there's a baker, you can ask in a post but also check the dough post

- when picking up the ghost, always tag the dough post at pickup

- post final notables list before baking

- don't know if you saw it, but anon gave feedback on "flood detected" - this happens when you try to post something that 8kun thinks is already posted

You just have to change something (even put a space at the end of a line) before reposting

Looks like you didn't add moar notables to the list–which is fine for a first bake, that bred was light anyway. But in general, recommend posting two notables lists towards the end:

1: a semi-final list that lets anons see what you're including (so they can say yea or nay)

do this between 600-650 (closer to 600 if you're new)

2: a final list that you're baking

this is more for the baker, so you can get the link, but also lets anons know to wait to post moar notables (this is around 680-700)

(there's a trick you can use too - ask me if you want)

Ordering the notables:

My list @310 is shown below. It's ordered from top to bottom but bakers do it both ways. If i pick up a bake from a ghost or another baker mid-bread, i use the same approach he used. Just to keep things simple.

>>8241797 d'oh

#10552 @310

>>8241923 Planefags aloft (COBRA13)

>>8242008 Anon: Qatar-Turkey gas pipeline and Muslim Brotherhood in Syria

>>8242021 Corona being used to bring down the global economic ponzi scheme? (2 min slide series)

>>8242028, >>8242093, >>8242057 Phil Haney "Suicide" Report Walked Back By Amador County Sheriff's Office (vid clip + article)

>>8242143 Anon makes a case for Mexico ss the intended target of the insurgency

You didn't list the notes before baking but the final list in next bred looked like this:

#10552

>>8242486 New NZ Baker bread #4, WWG1WGA WW

>>8242143 Anon makes a case for Mexico as the intended target of the insurgency

>>8242028, >>8242093, >>8242057 Phil Haney "Suicide" Report Walked Back By Amador County Sheriff's Office (vid clip + article)

>>8242021 Corona being used to bring down the global economic Ponzi scheme? (2 min slide series)

>>8242008 Anon: Qatar-Turkey gas pipeline and Muslim Brotherhood in Syria

>>8241923 Planefag Report (COBRA13)

>>8242569 #10552

You (or someone) reversed the order–which is fine if you prefer that and have time to do it.

When picking up mid-bred, you wanna put "new baker" or "baker change" (etc) where you picked up. If from ghost, i usually say that too. Shows why notables may be a short list:

#10552

>>8242486 New NZ Baker bread #4, WWG1WGA WW

new baker pick-up from ghost

>>8242143 Anon makes a case for Mexico as the intended target of the insurgency

>>8242028, >>8242093, >>8242057 Phil Haney "Suicide" Report Walked Back By Amador County Sheriff's Office (vid clip + article)

>>8242021 Corona being used to bring down the global economic Ponzi scheme? (2 min slide series)

>>8242008 Anon: Qatar-Turkey gas pipeline and Muslim Brotherhood in Syria

>>8241923 Planefag Report (COBRA13)

>>8242569 #10552

The post below shows you how to ghost if you need to. (If it's during USA daytime, usually say "baker must leave" or "hardstop." Because Q could post. For graveyard shift, not necessary.

——————–

My last post for last night gy shift:

>8241797 d'oh

#10552 @310

>>8241923 Planefags aloft (COBRA13)

>>8242008 Anon: Qatar-Turkey gas pipeline and Muslim Brotherhood in Syria

>>8242021 Corona being used to bring down the global economic ponzi scheme? (2 min slide series)

>>8242028, >>8242093, >>8242057 Phil Haney "Suicide" Report Walked Back By Amador County Sheriff's Office (vid clip + article)

>>8242143 Anon makes a case for Mexico ss the intended target of the insurgency

baker leaving the kitchen

GHOST BAKER NOW IN EFFECT

Pastebin update:

https://pastebin.com/RZjGaC9i

Been a pleasure, have a great shift

Stay safe, stay well everyone

Greetings next baker - may your breds always be crusty!

o7

>>6839

After the comment about never baking from the index, next bread i baked from the index. Always works that way. Like whenever i say "Baking early" – never happens. Something always comes up. Good way to get Q to post at @700, kek.

>>6845

o7

ThanQ gyb saved to baking folder…had some of those thoughts reviewing after the post.

Saw the flood detected post suggestion, once bake went through

>Protocols weakspot

>(there's a trick you can use too - ask me if you want)

Yes please

>>6847

It's a timing trick. So you can start baking earlier and with less stress.

- Basically, you post LAST CALL notables around 620-640 and then transfer them to the actual dough, so everything's all set.

- Then create the new thread around say 650-670.

- As you know, thread will usually take up to 30 seconds to appear in catalog or index.

- Instead of just waiting for it to drop, USE THAT TIME to go back to the old bred and see how the notables are coming along. Add in anything new since LAST CALL.

- Then do a quick check to make sure that the thread is ok.

- IF YES, YOU ARE ALL SET.

- Take a few moments to relax and get ready to bake. If there are new notables, post a FINAL list to generate a link around 690+. But if there's nothing new or time if short, just bake. You can always repost notes to generate a link in next bread.

- FRESH BRED post is good but not essential for new bakers, anons can cope.

When i was new, i created the thread first and then just sat there staring at the screen, waiting for it to drop. All that did was freak me out. Finishing notables while the thread is dropping makes the process more efficient and less tense (distraction technique, kek).

Q: When do you like to bake?

If gy shift, you are certainly free to ask if a baker is needed earlier than 4 am EST. I have pretty significant tendonitis at the moment and fewer hours spent baking would be a blessing at the moment. (I love it but maybe a little too much, ha-ha.)

If you wanna just bake on the fly, that's cool too. Things always work out.

o7

>>6847

think i have a file with baking protocols….let me see…

yep, got it. Made it to help new baker on endchan in October, when there were no examples of handoffs coz 8chan was down.

These are formal handoff protocols, the ones we use all the time.

>>6849

will post a little later, noticed a coupla changes i want to make first.

>>6849

>>6848

>>6850

o7 saving all this in my baking notes.

Won't necessarily be a daily baker but will when time allows (weather dependent) at least next couple of months are generally rainy which blocks outdoor work(tractor/etc).

>>6851

Dont' have to be a regular or daily baker. Any kind of baking is helpful, e-baking especially. just interested in getting a sense of preference bc some anons have definitely windows of time when they are available. Others will defer if they know. I bake late because many cannot, it fills a need. Would be good to get bakers both the far East and far West ("far" from the US perspective), so we have both better coverage for the board and of the news from Europe, Asia, Africa, and Australia/NZ.

>>8241923

>>6834

>>6839

Thanks for the info!

>>6854

YW, happy it helps.

You could always try baking from the index one time.

Or, bake from the index here in /Comms/ a couple of times and you'll know.

Godspeed!

>>6850, >>6851, >>6840 moar grist for the mill…made these protocols part of baking tips series.

Baking Tip #6: BAKING/NOTE-TAKING PROTOCOLS:

How to let anons & bakers know what's up with the bake.

GENERALLY

FIRST - Use RED TEXT or BOLD to check in

baker on duty

Goes for note collectors too. Plz anons: let us know you are there.

SECOND - Tag the DOUGH POST for key info.

YOU CAN NEVER TAG TOO MUCH!

THIRD - When grabbing an e-bake at end of bred, SHOUT IT OUT:

BAKER ON DUTY, WILL BAKE THIS BREAD

Also tag DOUGH post if there's time.

TO ASSUME RESPONSIBILITY

At start of bred:

Can bake

Can bake a few

Can bake until 5pm EST

Can bake one bread then hardstop

Can bake one bread then ghost if no takers

Gotcha baker, see ya at the dough post

If bread is ghosted ( = no baker on duty):

Baker assuming responsibility

Baker picking up the ghost

TO SEEK ANOTHER BAKER/NOTE-TAKER

At start of bread:

Baker seeks handoff

At end of previous bred (often at the bottom of mid- to late-bread notables):

Baker seeks handoff NB

Baker seeks handoff NB, will ghost @100

If urgent:

Baker must leave

Anons, plz step up

EXAMPLE HANDOFFS

Old baker:

Baker seeking handoff

Lurking baker:

Baker here, handoff confirmed?

Old baker:

You got the bread, baker

Old baker:

Baker must leave

Lurking baker:

Gotcha baker, handoff confirmed

Old baker:

Acknowledged.

Have a good bake!

GHOST BAKING

Ghost bakes = when breds have no baker.

Comms are especially important in any ghost bake.

Ghost bake protocols:

Baker must leave, ghost bake in 5

Anons, plz step up.

if there's no response:

Baking departing the kitchen

GHOST BAKE in effect

When next baker picks up the Ghost:

Baker assuming responsibility

or Ghost Bake cancelled or

Baker grabbing the ghost. Anons, please post notables.

>>6857

good idea, nice map

hard to find ones with Americas in the middle

Got a blank?

>>6859

See >6856

>>6862

somehow didn't register, kek - tx.

LINK to class #3:

Thursday, FEB 27, 2020

>>>/comms/6884

>>6887

Sorry baker, posted that one with the wrong date.

Here's the new one.

New link to class #3

>>6885

>>6885

>>6885

.

..

bump

[aa] K

[aa] K

[aa]

[aa] E

[aa]

[aa] K K

[aa]

[aa] E E E

K

K

[/aa]
[aa] E

[aa] K K

[aa] E E E

K K

E E E

K K K