33cfa0 No.7185 [View All]
Live Baking Seminar
03/5/2020
Regular baking instructor not here yet. Other bakers available for Q & A
Filler -
Welcome To Q Research General
We hold these truths to be self-evident: that all men are created equal; that they are endowed by their Creator with certain unalienable rights; that among these are life, liberty, and the pursuit of happiness.
We are researchers who deal in open-source information, reasoned argument, and dank memes. We do battle in the sphere of ideas and ideas only. We neither need nor condone the use of force in our work here.
VINCIT OMNIA VERITAS
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WWG1WGA
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Post last edited at
e84ad3 No.7528
>>7527
time commitment is a big thing for most I think, I notice some of the bakers are also work fagging and I wonder how they could do both, not everyone is cut out for "bootcamp"
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33cfa0 No.7529
>>7525
Another archive anon said cloning a bread was possible. Hoping he is right. But i really mean cloning–not a facsimile.
>>7526
no worries, i'm asking questions now coz there's an opportunity. They come and go on this board like wormholes that open and close. In late July, everything was opening up again (after the chilling atmosphere since @fj took over) when boom–deplatforming. No moar baker's id thread (good discussions) and no more /qrb/ the way it was on Aug 5.
Sometimes i try to understand what's going on and something i just go with what works. Bakers start out just following instructions. Takes a long time to get an understanding of the "why's of baking.
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33cfa0 No.7530
YouTube embed. Click thumbnail to play.
>>7528
Right now, at least two bakers have a lot of RL things to attend to. And I have tendonitis. Can type is normal situation but baking is not normal–you have to keep up. Not just about typing fast, but about the tension. Like being Lucille Ball in the candy factory.
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e84ad3 No.7531
>>7529
timing is so important and the changes in the board function messed with that big time, finally settling back again the last couple of months, lag maybe but not losing threads altogether
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33cfa0 No.7532
>>7531
>timing is important
see Lucy video!!!
Why do you think my original moniker was "tick-tock timer"? Got it from mv because i said i was still practice baking to get the timing down.
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33cfa0 No.7533
>>7531
timing still more difficult on 8kun than 8chan. Hard to predict because of the greater (but variable) lag.
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e84ad3 No.7534
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33cfa0 No.7535
YouTube embed. Click thumbnail to play.
>>7534
i'm gonna have to post that vid, maybe tonite.
Here's another Lucy baking vid.
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e84ad3 No.7536
>>7533
you ain't kidding, I always set up the next bake early, couldn't do that for a long time because of refresh pages, timing all wrong for a while
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33cfa0 No.7537
>>7536
i get used to nights and then when i bake days, can't believe how early i have to bake. maybe 660?
looks like we lost the archivists for now. I want to hear from the guy who said yes about cloning. Or someone who can figure out how to create "sub-boards" within a board–if that's possible.
Well, i'm going now, POTUS is speaking soon.
Shadilay, o7.
Back for the baking seminar tomorrow.
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e84ad3 No.7538
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177065 No.7539
>>7499
>>7506
Here's a local solution also for offline use:
https://mega.nz/#F!fORFAAiJ!zr7linWGGQy-VHyeBpas8w
The zip file has a single HTML as well as also the mp4 files included.
The HTML contains all full-size images. Right-clicking on an image and choosing "Show Image" or "View Image" will show the full-size version.
Clicking on a video, in browsers that can play video, will play the video in a new browser window.
Clicking in-bread link will scroll to the corresponding postNo.
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e9bbd2 No.7540
>>7506
>Can you create a sub-board within a board?
not possible that I know of
I'm up for anything that helps bakers tho…
>>7527
>We need to understand what keeps anons from deciding to bake–or to make a commitment to bake regularly.
I agree, I'd say it's many factors, some of which we (bakers) can control and other factors outside our control.
This live baker's class is doing a great job of recruitment and education.
I'm not sure what else can be done
>>7529
>No moar baker's id thread
it's still here, just drifted down in the catalog since I un-pinned it.
>Takes a long time to get an understanding of the "why's of baking.
just like it takes a while to fully understand the logic and necessity of some of the "anon culture" of the boards
over the years you come to appreciate why some things are done the way they are.
>No moar baker's id thread
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f2d583 No.7541
>>7506
I don't think I've seen a sub-board within a board, so I don't know if that's possible. Moving the baking classes to their own board would solve part of that problem. It would be easier to scrape everything if there was no 'cruft' of practice bakes. I could go either way on that. Moving to a new board requires a BO, which is some additional work in itself.
I looked at some of my old COMMS archives and it does appear that some links are indeed broken. I can fix that. It's a relatively easy fix (I think)
>>7507
Thanks anon! I'm def interested in a collab. Lets see what we're talking about here and maybe this is a good one to do. I got another idea I'm cooking up too! All new project MemeCannon using the Twitter API.
>>7508
>In my opinion all content tagged by bakers should get archived.
5:5
I'll throw >>3668 onto the archive pile now just to make sure I get it.
>>7509
>I know stuff can be archived but retaining live links, ability to blow up graphics, and mp4 functionality?
No problem. I just need to add some logic around how the links in a bread from COMMS is handled in the UI. I'm saving the JSON direct from the board and then attempting to add logic to the links so that they point to a bread on my site. That way all the hover functionality still works. I can remove that and point back here if that's what everybody wants on the COMMS breads, but no hover in that case.
>>7537
I enjoy dinner with the famalam nightly, but I'm back for a bit now. I too am interested in the difference between a clone/facsimile.
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33cfa0 No.7542
>>7540
hi R, glad that the baker's ID board is still here somewhere down in the depths…..those were good discussions, too bad deplatforming sent everything into a spin.
If we could create a clone of this board with just the baking classes–and then LINK it here–that could be a great resources. I like the idea of FAQ, too, but would also like something more dynamic if possible. With different bakers giving different opinions. We'll see what the archivists can do, doesn't hurt to ask.
Would work slowly and proceed cautiously, since /comms/ are always challenging. Make sure everyone is in the loop and can contribute. So far, so good. Bakers that are still here work pretty well together.
Attached video is designed to simulate the lag during baking. Can't be used "as is" because it's using QRBunker endchan to create the thread, since I can erase it (recently claimed that board). I wanted to practice deleting a thread, anyway. Will try to make a real video when i bake tonite showing the lag.
cc: >>7475
Get a chance to video your bake? Bet not. Twas busy! I'll see if i can do it tonite, cross your fingers.
>>7541
Was just gonna post when i saw your post. The BO problem can probably be solved if we solve everything else. I might do, others might too. It would not be a regular board, but just for posting baking resources.
Gotta go now, but will be on tomorrow during the day and for the baking class doing Q&A.
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33cfa0 No.7543
>>7497
Here is a draft video i made when live baking
of the "lag problem"
it's rough but functional
Not too bad, considering i had only one practice run in endchan:
Steps:
1. baker has just posted final notables in the old bread
2. goes to the catalog (far LEFT top) & opens the tab, where we see the prepped thread.
3. Baker drops page one into the Comment field–final step before baking
4. Clicks on "Create a thread."
5. Gets the "Posting 100% message"–which persists.
6. Waits 30 seconds (this is the fun part)
7. Opens a new tab & goes to Catalog.
Presto! New thread is right there.
8. Opens tje new thread–which is now ready for page 2, 3, 4 of the dough.
I actually continued the video thru page 4. Then made a separate short video of dropping in the dough post and the fresh bread link.
but the one attached here just shows the thread creation part.
The longer two are attached.
I'm a beginner with this, but would like to learn more. The "lag" vid would be much improved by an overlay (highlighting in red the "create a thread" box, showing an anon impatiently waiting for thread to drop, etc.)
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33cfa0 No.7544
>>7543
Video with the whole bake except for the dough post.
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33cfa0 No.7545
>>7544
Video with dough post & fresh bred
let's hope it loads–14.81mb.
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5d7d20 No.7546
>>7543
>>7544
>>7545
Excellent videos, baker!
They look perfect. Kudos for it being your first time as well. Nice work. We can use them tonight.
The only thing I’d say is, not sure we should be teaching new bakers to link to the dough post. I think we should teach them to link to the actual thread, which a, teaches them how to link to a thread, b, teaches them the traditional way at first, and c, encourages anons to read the notables.
What do you think?
They are so great; simple, informative, clear, clean and 100% informative. Nice work!
Just put out an ad in the general for tonight, will post below. Feel free to repost, I’ll be afk until 5-6pm when I’ll come here to prep with you.
Also, hoping for time to make a notables trimming video, and will use your slide as the slide version. It’s perfect.
Also,
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5d7d20 No.7547
Step x Step Baking Seminar Tonight @ 7pm ET
Come and throw some flour around, have a laugh and learn to bake.
Everyone welcome, come and add to your skillz.
Practice baking and QnA at the same time, so you can also come and ask baking Qs if not practicing to bake.
Feedback from new bakers has been excellent so far, everyone saying how great the step x step, supportive teaching format is.
Bakers have been (and still are), refining the course using all feedback to make it the best.
New bakers asked for videos to go along with the slides, so we’ve now made them and will use for the first time tonight.
We would really appreciate you coming over to give them a test drive.
No need to worry about time you can give to baking, if you know how to bake you can help out any time you have time. A few of us would welcome a baking break sometimes and the op really needs new bakers.
Ok, hope to see y’all over at comms this eve at 7pm, the class thread will be pinned.
Oh, we have drinks n snacks n even Fiji water girls coming to serve ya.
https://8kun.top/comms/catalog.html
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674d5e No.7548
>>7482
>>7481
>>7480
>>7479
>>7478
>>7477
>>7475
>>7476
These are actually amazing. The old video we had was no where near as clear as these. After watching these you literally know exactly what to do when baking, and seeing a baker live baking would seal the deal.
>>7544
Then this one is great too, having it all in one video would be better for some who are too lazy to go through each, kek.
I'd put this one in the dough to replace the older one.
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674d5e No.7549
Also, amazing work to all the bakers here and who are baking. The one thing still consistent with /qresearch/ despite everything else is the baking.
Reposting these ftw.
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c7414d No.7550
Sorry I ate the dough sometimes but I guess I only have myself to be sorry to
>:p Lerning Moar
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33cfa0 No.7551
>>7547
Greetings, fellow baker.
Just posted this in the latest bred at the start of thread.
>>7546
It's interesting how bakers learn to bake in different ways. I have always linked ONLY to the dough post. That's how i thought it was done. Then i saw your materials, i thought "oh there are advantages in linking to the OP."
Did not know that was the "traditional" way–funny, huh? That's why a baking class is good. Gets all this stuff out on the table where it can be discussed.
Will post something below – another baking tip – that will show you what's been on my mind since last night. Brings up an issue good to consider, maybe in our post-class discussions in threads like this.
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33cfa0 No.7552
>>7548
One reason it's split up is that yours truly does not know how to compact the vids enough to get them under 15mb.
But the other reason is that it may be easier for people to follow when split up. Like nb's steps.
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33cfa0 No.7553
>>7551
Decided to post this issue & baking tip later, after next class. Too distracting now, we got a lot on our plates.
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33cfa0 No.7554
>>7551
>>7548
Vids are so much better than previous vid, although God bless the baker that made that one, it gave us the idea.
the one thing that would be great:
textual overlays.
So that red text appears over the video at key points to explain what's happening.
BUT
I sure don't know how to do that!
So right now, i'm givin' advice i can't take.
Think that's for Round 2 (or maybe 5!)
o7
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e9bbd2 No.7555
>>7554
>the one thing that would be great:
>textual overlays.
or possibly audio?
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33cfa0 No.7556
>>7555
Audio is pretty obviously an advantage
Well, audio is tricky isn't it, unless we use an artificial voice. Most of the ones one i see on TY are terrible. But some of those that read to you (on a kindle, for example). are pretty good.
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33cfa0 No.7557
>>7555
We were talking about things that keep anons from baking.
I ran into a note-taker last night who was doing all sorts of baker support with notables during ghost bake. Said he had a bad bake and didn't want it to happen again. Got shellacked by shills after. New bakers don't realize this is just part of baking.
Tried to encourage him. Not really to get him in the kitchen but so he could overcome the sense of lingering failure. Have encountered others too.
To change this, i'd stress the importance of PRACTICE so you make all your mistakes here in /comms/ instead of /qr/.
When i was new, bakers couldn't believe how much i practiced before baking. But i knew i had to do it.
It's like driving. You want to make all the routine stuff so automatic that you've got muscle memory for it. Helps you do the right thing in pressure situations. Also, you have the time to develop a set of tools to use when "flood detected" or "posting 100%…." comes up. Or when new situations come up–like when it takes 15 minutes for the thread to drop and you're wondering whether to start a new one!
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e9bbd2 No.7558
>>7556
a synthetic human voice would be in keeping with the anonymous philosophy of this place
or we could ask James Woods to narrate
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33cfa0 No.7559
>>7558
Funny, i was thinking about another James – Jim Watkins
But either would be a great choice!
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a6e498 No.7560
>>7186
7pm eastern.
Half hour early, anon.
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a6e498 No.7561
>>7187
The "kitchen" is where the "baking" is done.
So think of it as the baker's computer.
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a6e498 No.7562
Reluctant trainee here. Might suck at this. Will check in at 7pm EDT.
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33cfa0 No.7563
>>7560
You are in the thread for the previous class
but we're still talking here until nb makes a new thread
or i do, if needed
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a6e498 No.7564
>>7563
Told you anon sucks at this.
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33cfa0 No.7565
>>7562
no worries, everyone has that feeling
at least, i did!
see what i just wrote about PRACTICE
that's the secret
>>7557
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33cfa0 No.7566
>>7564
ok, what specifically do you suck at?
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a6e498 No.7567
>>7566
Considering the baking. It's really ambitious. Breathing deeply even typing about it.
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33cfa0 No.7569
>>7567
>Considering the baking
Just started the link to the new class.
Let's talk there.
LINK TO NEXT CLASS
>>7568
3/12/20
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674d5e No.7829
>>7552
I know in iMovie you can change the quality which significantly reduces the file size.
>>7555
>>7556
Maybe test narrations but I don't think a audio would be needed.
>>7557
Baking takes tough skin on some days, other days you fuck up and literally not one anon notices and you call out your own mistake. But yes practice helps but there's nothing like trial by fire.
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f2d583 No.8047
>>7541
Archive Update:
I added a few of the COMMS threads to the scrape including the Latest Q Map. It's configured to archive all images. I need to do a bit more work to sort out a couple issues with MP4's and the links, but I hope to have that done this weekend.
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33cfa0 No.8079
>>8047
TY ArchiveAnon!
To talk with us, plz visit the bottom of the next class thread >>7568
(we move every thursday at 7pm et to a new thread).
The following is the first on several posts that will show one way we might organize the baking class dough as we generate more resources. I did an independent archive there:
>>8071
i am not an archivist so it's basic. Having the ability to play the mp4's would be great.
What would be even better is to be able to set up a new "baking class" board with just the CLONED baking classes complete with dynamic links between the threads. Either that or a "sub-board" within /comms/ that was 'off to the side,' so to speak–like a sub-folder within a folder.
We could also keep the thread classes on /comms/, as long as we bump or pin them so they don't full off the catalog. just didn't want to clutter up /comms/ with a dozen or more pinned threads on the same level as the practice threads.
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5d7d20 No.8084
>>8047
Thank YOU, archive anon, this is awesome.
NICE
o7
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33cfa0 No.10385
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ecf092 No.34298
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718d74 No.35115
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624bcd No.35553
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52d221 No.39054
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