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File: cdd198411e84c0a⋯.jpg (24.1 KB, 316x316, 1:1, bakingSeminarBanner.jpg)

6bc65c  No.8274[Last 50 Posts]

Live Baking Seminar

03/19/2020

We in here

Welcome To Q Research Utility Kitchen Live Baking Classroom Thread #6

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 the bakers who provide the breads for those anons who post Qresearch's open-sourced information, reasoned argument, and dank memes. We do battle in the sphere of baking ideas and baking ideas only. We neither need nor condone the use of force in our work here.

VINCIT OMNIA VERITAS

SEMPER FIDELIS

WWG1WGA

General Announcements

* Baking Class in /comms/ every Thursday @7pm: practice baking, Q&A, all welcome

Past Class links

>>6125 #1 (2/13/20), >>6368 #2 (2/20/20), >>6885 #3 (2/27/20), >>7185 #4 (3/5/20), #5 >>7568 (3/12/20)

Class Archives

#1 http://archive.vn/8v5Vm, #2 http://archive.is/DDGZr , #3 http://archive.is/CRZz0, #4 http://archive.is/vYNT2, #5 http://archive.vn/lXDbZ

(archived by gyb; videos do not archive, an ArchiveAnon is working on a better approach to mp4's: >>8047)

[most recent thread still changing until the start of the following class]

Baking Class Overview & Step-by-Step Instructions

(last update from Class #5)

>>7589 MODULE 1 - Baking

>>7590 MODULE 2 - Notables, Timing & Tips

>>7594 PREPARATION

>>7606 STEP 1 - Find the Current Dough

>>7615 STEP 2 - Copy the Current Dough

>>7624 STEP 3 - Paste The Dough Into Text Editor

>>7640 STEP 3a - Trim The Notables Section

>>7646 STEP 3b - Make space for your new notables.

>>7660 STEP 4 - Create A New Thread

>>7670 STEP 5 - Enter Thread Info And Post Thread

>>7681 STEP 6 - Post the Rest of the Dough

>>7698 STEP 7 - Make A New Pastebin & Make The Dough Post

>>7706 STEP 8 - Post Your New Thread Link

____________________________
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Post last edited at

6bc65c  No.8275

Q & A

———— Class #1 (2/13/20)

>>6237 How often do you post a Notables list? >>6244, >>6248, >>6266, >>6251, >>6278

>>6253, >>6471 What is "body too long"? How to fix? >>6253, >>6275

>>6252 When do you post next bread link to hit 751? >>6263

>>6283 Last notable post: any special formatting? >>6296, >>6297

>>6302 Better to make the updated pastebin before baking, or after (and then post the dough)? >>6304

———— Class #2 (2/20/20)

>>6406 What is server too long message, how to respond? >>6423

>>6428 Re "server took too long": what are "fields"? >>6437

>>6426 What is "pastebin"? >>6431

>>6672 How do I put my text editor notables in pastebin? >>6673

>>6432 How do you tell what is notable and what is not? >>6432, >>6434, >>6436, >>6450, >>6466

>>6516 How do you post off-bred links? >>6525

>>6513 Do real anons actually love the bewbs (or are they just a distraction)? >>6521, >>6523, >>6526, >>6532

>>6533 How do you make a new pastebin? >>6543, >>6537

>>6549 "I need lots of practice" >>6550, >>6559

>>6570 How do you format a Q post? >>6573, >>6588, >>6597

>>6597 How do you put those lines in Q posts? >>6598

>>6630 Can you take a lurker and make a baker out of him? Need that dire? >>6635

>>6646 is there a baker in here who can answer a question about baker tools v0.7.1 ? >>6650, >>6652, >>6654, >>6656

>>6680 When I post the dough at the bread, that's it? >>6683, >>6687

>>6693 What are the ////BREAK \\\\ in the pastebin [page breaks]? >>6694

>>6732 Do notables in the dough or in a separate file? >>6691, >>6732

>>6688 "I can tell I need a more practice because I am slow" >>6734

>>6833 How to bake from the index vs catalog? >>6834, >>6839

>>6779 When to bake? How often [to commit]? >>6781, >>6802, >>6806, >>6811, >>6822 [rt 6802], >>6824,

>>6842 New baker, feedback plz? >>6845

———— Class #3 (2/27/20)

>>6908 How do you 'grab the dough'? Step by step: >>6910, >>6924, >>6928, >>6949, >>6955, >>7042, >>7045, >>7049, >>7055, >>7070

>>6925 What's the best notepad++ alternative for Macs? >>6934

>>6934, >>6938 What is "baker's tools" app & where to find it? >>6943, >>6950, >>6951

>>7073 Anon request for feedback on bake: >>7081, >>7086

>>6966 How does a baker keep up with notables (day, night, Q)? >>6982

>>6983 I got "body too long" - what to do? >>6998, >>7007, >>7015, >>7024, >>7040

>>6984 Anon: plz check my work? >>6994

>>7028 Do I need a pastebin login? [no!]

>>6995 Max no. of breads in "Previously Collected Notables"? >>7033

>>7033 Can you avoid two-page notables by placing oldest breads in "previously collected notables? [yes!]

>>7025 Body too long: what's the limit? [~4500 char or 100 lines]

>>7030 Why are links in practice bakes green? >>7030, >>7035

———— Class #4 (3/5/20)

>>7193 Baking possible on a cell phone? >>7010 pb, >>7205

>>7210 How do you know who is baking? >>7215, >>7218, >>7222

>>7236 I know I would choke if things got too hectic >>7240

>>7315 How do i get notable bun linked under previously collected notables? >>7319

———— Class #5 (3/12/20)

[to be completed]

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6bc65c  No.8276

Tips, Comments & Baker Tales

———— Class #1 (2/13/20)

>>6329, >>6400, >>6468 BO Rusty checks in

>>6129, >>6177 Shill posts to "future clown bakers"

>>6391 More shills posts / back & forth w/bakers >>6395, >>6393, >>6400, >>6404

———— Class #2 (2/20/20)

>>6449 Shill tactic of omitting date; why dates matter & other advice for anon notables >>6477

>>6480 Even the worst mistakes are fixable

>>6501, >>6477 How to deal with anon Q proofs & other analyses

>>6543 Take care to copypaste entire dough to pastebin - easy to miss top or bottom

>>6658, >>6656 Use Control-F (or F3) to search for Q posts or anything else

>>6665 Every baker freaks out when new, when Q posts

>>6676 Never feel dumb.

>>6734 When to make a new thread [prepare it, not bake it!]

>>6695, >>6735, >>6752, >>6754, >>6769, >>6822 Bakers on nick-names, icons, pastebins

>>6848 Baking trick (what to do while waiting for thread to drop)

———— Class #3 (2/27/20)

>>7340 Baking Steps 1 - 9

>>7072 Baking Steps with directions

>>6998 One- vs two-page notables (more: >>7007, >>7015, >>7024, >>7040)

>>7019, >>7027, >>7030, >>7069 Bakers' advice: never panic, never tap

>>7026 Practicing posting dough quick; check timestamps

>>7051 Advantages of a non-guest pastebin account [no captcha]

>>7054 You don't have to pull marathons to bake

>>7076 Baking video: shows how to consolidate breads under "Previously Collected Notables"

>>7106, >>7177 Baker pleased to see 2 late gy bakers vying for the bread

>>7116 Eight tips for creating notables posts (to help bakers)

>>7175 End of bread issues

———— Class #4 (3/5/20)

>>7189 Summary of Baking Steps (eight)

>>7209 "Create a Thread" versus "Reply" to a post >>7212, >>7220

>>7231 Only the first post in baking uses "Create a thread"

>>7216 Laptop sufficient for baking

>>7224 Overview of baking: Baking and Note-taking

>>7252 Funny baking process meme

>>7287, >>7294 Dough posts with breaks marked

>>7298, >>7303, >>7311 Two-page notables (discussion)

>>7321 How to create a new dough paste

———— Class #5 (3/12/20)

>>7573, >>7575, >>7582 In response to "I suck at baking":Ways to reduce baking stress

[to be completed]

Other Baking Resources

Baking Tips from Real Baking Situations (gyb)

>>6331 Baking Tip #1: Ghosting a bred

>>6331 Baking Tip #2: Indicating baker changes in notables

>>6378 Baking Tip #3: TOR Baking

>>6651 Baking Tip #4: Defeating Shills with Humor & Facts

>>7339 Baking Tip #5: Please announce you're baking in an e-bake or ghost situation

>>6892 Baking Tip #6: Baking/Note-taking Protocols

>>7181 Baking Tip #7: Using RED TEXT and BOLD in handoff for good /comms/

>>7363 Baking Tip #8: Try to Notice When a Cat is Baking

>>7911 Baking Tip #9: Respecting other bakers' notables (Don't edit them!)

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6bc65c  No.8277

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a69408  No.8279

Thanx to the baker who posted the dough for our class today. Here's some additional info added since the last dough:

Q & A

———— Class #5 (3/12/20)

>>7735 What about sniping? >>7739, >>7752

>>7779 How can you tell a real baker from a shill baker? >>7781, >>7790, >>7803, >>7807, >>7821, >>7861

>>7833 How do i know which baker is baking? >>7838, >>7849, >>7851, >>7866, >>7884, >>7885, >>7906

>>7830 How do bakers delete posts? [they don't] >>7834, >>7837, >>7839, >>7842

>>7853 Should I get a pastebin account? >>7870, >>7875

>>8003 What is the "flood detected" message when baking? >>8011, >>8016

>>8024 Does baker include only anon noms in notables? >>8029

Tips, Comments & Baker's Tales

———— Class #5 (3/12/20)

>>7573, >>7575, >>7582 In response to "I suck at baking": How to reduce baking stress

>>7731 Pastebin.com works with Mac OS

>>7642 Text editor for a Mac: Atom >>7643, >>7651, >>7729

>>7768 Bakers need detachment >>7770, >>7773

>>7780 Plz don't edit another baker's notables >>7780, >>7784, >>7798, >>7804, >>7809, >>7811, >>7815, >>7817

>>7896, >>7898 Bakers don't want to be ID'd by number

>>8039 Baker school is attracting shills–must be over the target

>>8139 Q Bakes: when to bake & late-minute Q posts

OTHER BAKING RESOURCES

Baker's Grab Bag

* Baker's Tools App (Version 0.7.1): >>6646, >>6650, >>6652, >>6654, >>6656

* Try Atom as a text editor for Macs: >>6925, >>6934, >>7055, >>7070

* Quik Pic bake instructions >>7549

* Original baking video: >>7076 (how to make room for new notables)

Dealing with Notables:

* Ten Baker Tips for Notables >>8177

* Asking anons to state the main point >>8237

'''* Anon tips for better notables: >>>/qrb/41937, https://pastebin.com/yq7wQyvn

LIVE example of a picking up a mid-bread bake

Baker picked up a ghosted late night bake & posted it for new baker:

>>8203 previous baker ghosts

>>8204 new baker in the kitchen

>>8211 notables @600

>>8215 notables @650 [was also a final in bred @720]

>>8219 baking in progress (create a thread - page 1)

>>8223 posting pages 2, 3, 4

>>8224 last bits (dough post & fresh bread post)

Dough mockup in /qrb/: https://8kun.top/qrb/res/41939.html#41942

this dough will change as we collect new resources & refine what's here

NEW ADDITIONS WELCOME

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a69408  No.8280

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d4a07b  No.8281

Old School Baker present.

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6bc65c  No.8282

>>8279

happy to be of assistance

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d4a07b  No.8283

>>8281

If I ever want to take a bread, I may namefag as OSBaker since I don't have any other way to identify myself.

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6bc65c  No.8284

>>8280

you didn't like my variations on the theme?

>Welcome To Q Research Utility Kitchen Live Baking Classroom Thread #6

>We are the bakers who provide the breads for those anons who post Qresearch's open-sourced information, reasoned argument, and dank memes. We do battle in the sphere of baking ideas and baking ideas only. We neither need nor condone the use of force in our work here.

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a69408  No.8285

>>8283

Nice to have you on board, baker.

I have a question, maybe you know:

who developed the Intro to Q Research?

there are links that need upgrading:>>>/qrb/41921

sent this to 8bit but i don't think he has access to the file, which is on the same level at Calalog or Index.

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a69408  No.8286

>>8284

It's not that, it's that I already had a dough and just saw your innovations. Did not yet update it.

Dough is very elastic right now, have been making a lot of changes in the last couple of days.

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a69408  No.8287

>>8285

sorry, live link: >>>/qrb/41921

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d4a07b  No.8288

>>8285

Good question. The current owner of /qresearch/ had a lot to do with the bread format as well as 8bit. I was there at the time and saw it habbening.

As an aside, I now realize that someone may namefag as myself and take the bread, assuming my identity. Ignore my namefagging post.

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a69408  No.8289

>>8286

here, makes it easier to have a conversation.

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a69408  No.8290

>>8288

Fastjack didn't write the intro but i'm wondering if he's the only one with access to the intro file. I can write html but where would one find the file?

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a69408  No.8291

It's graveyard baker

geez, not very good at namefagging am i?

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d4a07b  No.8292

>>8290

It's in every bread, Anon. Fastjack my not have written it, but he's cool with it. If you want to find it, look at the Dough for any bread that is posted.

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6bc65c  No.8293

>>8285

>who developed the Intro to Q Research?

it developed over the first few months

here's a blast from the past

Q Research General #758: Saturday Shake-Up Edition

Where we go one we go ALL!

NO DEALS!

We work for you.

We listen to you.

You pushed the IBOR and immediately POTUS began to comment/take action re: social media.

PLAY THE GAME WITH US.

Q

>———————————————————-

Q's Tripcode: !UW.yye1fxo

Q's Latest Posts

Saturday 3.10.18

>>613352 rt >>613295 We appreciate all of the prayers.

>>613229 rt >>613193 We are saving Israel for last.

>>613164 rt >>613143 Interesting, isn’t it?

>>613129 rt >>613114 (es = eric schmidt)

>>613117 rt >>613103 (spy on one another's citizens)

>>613082 rt >>613049 Five Eyes is VERY important.

>>612963 rt >>612955 March MADNESS.

>>612957 Do not focus on the call details.

>>612870 rt >>612799 Review Congressional investigation.

>>612782 rt >>612722 Which conversation leaked?

>>612728 rt >>612723 11:11

>>612722 Re_read re: Australia.

>>8286

I understand about the elasticity of the dough

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a69408  No.8294

>>8292

yes i know the intro is in every bread. the links are bad, need revising.

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d4a07b  No.8295

>>8294

Bake and fix them. Post them in the Dough.

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a69408  No.8296

File: 887bd5b325cfb3a⋯.png (56.67 KB, 971x669, 971:669, bad_links_in_welcome_html.png)

Bad links

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a69408  No.8297

>>8295

>>8296

the links are part of these titles, need to be done in html.

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6bc65c  No.8298

>>8288

that's why tripcodes work here

and

why many bakers have a pastebin account to sign their dough with

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d4a07b  No.8299

>>8296

I don't know where you're getting those links, but they're not in the Dough. I can go to any bread and not see those links. We bake on /qreasearch/ and nowhere else. Perhaps, this is in a different place that /qresearch/?

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d4a07b  No.8300

>>8299

/qresearch/

I messed up with my first mention.

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5e7a23  No.8301

File: 4dda16b9ab1ed22⋯.jpg (279.14 KB, 1678x1872, 839:936, h6L2Sj12dh.jpg)

https://pastebin.com/yq7wQyvn

Eight tips for better notable posts

1. Remember journalism's five "W"s: Who, What, When, Where, Why/hoW.

These are reporting basics. For us, DATES are critical; always include.

2. "Use your words" (not just images) for Q proofs, etc.

If you can't describe it, how is baker supposed to?

Text is important. People searching for your info in qresear.ch can only search on text.

3. Use RED TEXT & bold to call out notables.

This REALLY helps bakers locate notables & avoid eye strain.

Always spell out the word 'notable'. This is critical to help the anons who use the Bakertools javascript; they can just navigate right through the notables IF the word is spelled correctly.

4. Include article and video TITLES, not just links.

Sauce on vids is usually sparse; try to include a date plus a short abstract.

5. For tweets, copypasta the text too, so the info gets into qresear.ch

Qresear.ch is a great resource, but it's 100% text.

6. DATES, DATES, DATES.

Shills post old but jazzy news on purpose, then say 'clown baker' if notabled. Defeat this with dates.

7. If post is part of an ongoing dig, say the DIG name so it's gets notabled.

Don't assume the baker knows. An individual baker is not here 24/7 and they may not know.

8. Only got JPEGS on your Apple phone? Then use text instead (links, title, date).

9. Go to step 1. Wash, rinse, repeat!

——————–

NOTABLES HOW TO

FORMATTING POSTS

Not my list reposting from /qrb/ conversation.

Definitely needs expounded on to come up with a good meme/pastebin.

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a69408  No.8302

>>8299

no, it's part of 8kun. look at the address.

I will figure it out, the problem is gaining access. My problem is not wanting to approach fastjack about it, we have history.

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5e7a23  No.8303

File: 48d2cd3f2fbf288⋯.jpg (89.35 KB, 1724x679, 1724:679, lhaFW2auLl.jpg)

File: 413fb581d0d887b⋯.jpg (127.31 KB, 1039x1078, 1039:1078, pRNmXJcIxm.jpg)

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a69408  No.8304

>>8301

well, it's mine. It's also in the class dough.

'''This version is intended for ANONS"'

Shows them how to help bakers.

Here's the version intended for BAKERS:

Ten tips for notables

from just one baker, opinions may vary.

GENERALLY

1. Maintain a separate Notepad++ file for notables (don't insert directly in the pastebin file).

Enables you to note missing sauce, put in "iffy" notes at the end (waiting for a nom), etc.

2. Post about four times during the bread, (early, middle, last call, final).

Don't stick anything iffy in at the last moment, make sure anons can vet it first.

3. Make notables easy to find with RED TEXT and BOLD.

Especially important if you may have to ghost–next baker needs heavy formatting to locate important info like notes.

4. Link notes to dough post if you have to ghost.

Same reason as above.

DECIDING WHAT TO NOTABLE

4. Look for anon noms, they are usually notable.

"Usually" because shills nom too. So do trolls, for fun. If not sure, either ask for a 2nd nom or say what's missing (often a description).''

5. Look for special reports: planefags, boatfags, Resignations in the News, etc.

Anons seldom nom these, except for RA's stuff if they don't see it in Notes.

6. For noms wo/a description, ask for one.

These are usually anon diagrams, analyses & Q proofs. Hard to evaluate much less write a description. It's the responsibility of the poster or nom-mer to provide one.

7. If there is too much news & bred is fast…

…focus mainly on nommed posts, breaking news (if verified), news re Q concerns (CP, etc.).

8. Check for two things: dates and whether it's been notabled (qresear.ch).

Easy during slow breads, hard during fast ones. Dates take priority. But if you forget, anons or shills will always let you know.

9. Try to thank anons who go above and beyond…

…by including descriptions/titles with noms, looking up sauce for baker, etc. Don't be afraid to talk to anons or ask for feedback.

10. During Q breds, notables are low priority. As soon as you know, search on "Q !!" to find posts, get to the bottom of the bread, and bake really early.

Keep your eye open for baker caps and fully-formatted Q posts w/caps.

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d4a07b  No.8305

>>8302

Give me a real link so I may investigate.

That said, FastJack made a mistake by removing notables. He has, since, rectified it.

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a69408  No.8306

>>8303

This is also in the updated dough, thank you.

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855a4e  No.8307

>>8274

Hey GYB, hey everyone.

Thanks a million for setting up, gyb.

>>8281

Good to see you back, OSB. Thanks for coming. Cool name.

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a69408  No.8308

>>8305

Understood. Not the place to explain but there is more.

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a69408  No.8309

>>8307

Another baker set up, maybe Rusty?

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a69408  No.8310

>>8307

Glad you are here, I don't have your vids yet.

Any way to get them other than me just screenshotting in real time?

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855a4e  No.8311

>>8309

Ah okay, cool. Yes, maybe Rusty.

Thanks to whoever set the class up.

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855a4e  No.8312

>>8310

Think the easiest way to get them is to d/l them.

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a69408  No.8313

>>8310

sorry, not up on d/l lingo

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a69408  No.8314

>>8312

direct link?

download?

if download, how to do that?

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5e7a23  No.8315

>>8304

>>8306

o7

Just adding some data while digging for what I recall was an old post someone made back in 2018 that went into more of the structure/formatting.

Introduction

It was similar to what you would see for school paper/tech support article.

Subject

How to make a notable post

Title

THIS Post is hot

SAUCE

https://8kun.top/

Body

No shitposting here

kek.jpg

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855a4e  No.8316

>>8314

If you open them, right click, and 'save file'.

That should work.

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a69408  No.8317

>>8315

Nice–as a baker, i'd be happy to get anything akin to a title, subject, or introduction for an anon analysis.

How many NOTABLED but rambling analyses have bakers had to deal with during a fast bred?

I finally started just telling anons just to STATE THE MAIN POINT at the top – see >>8237

If they cannot do that, then I cannot notable.

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a69408  No.8318

>>8316

will do, ha-ha, should know. but the fact that i don't and feel a little foolish is a good reminder that "there's always something."

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1dfc35  No.8319

since it's notables focus and someone had to start doing that to fill the gaps….

present

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d4a07b  No.8320

File: 03adca18185c434⋯.png (117.1 KB, 543x285, 181:95, Screen_Shot_2020_03_19_at_….png)

>>8315

>>8317

Thia is important.

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a69408  No.8321

>>8319

hey Muh Collector

glad you are here, you guise are a lifesaver

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a69408  No.8322

>>8319

do you have any special questions or concerns?

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855a4e  No.8323

File: a0a398e031214bf⋯.png (2.1 MB, 1024x576, 16:9, Class.png)

==Let's Start Class!=

Thanks for coming everyone. Make your self comfortable.

Today the class on 'Notables, Timing, Tips and Traps'.

Is everyone fine with that, or would you like to cover anything else?

If you'd like to try baking, which we covered last week, we can help you there as well. Just let us know what you'd like to do.

Questions as always are welcome, nothing is too stupid to ask.

Bakers, thanks for coming, feel free to help out answering questions of giving tips / advice. We all have varying answers, and it's good for new/oldschool bakers to hear a wide range.

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855a4e  No.8324

>>8319

Good to see you, collector. You guys are rock stars. Thanks for coming.

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a69408  No.8325

>>8320

Yes.

Many anons do not format stuff.

Some at least think it's "unseemly" (like name-fagging or something)

And then bakers miss it:

>>584743 World comes to an end

notable

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855a4e  No.8326

>>8323

In the post above you can see that even seasoned bakers make mistakes all the time, that one being

=Red Text Fail==

kek

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a69408  No.8327

>>8323

sounds good

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604797  No.8328

File: 3ea39bef79521c6⋯.jpg (12.69 KB, 251x255, 251:255, bf984d228da67874bc31b08afe….jpg)

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1dfc35  No.8329

>>8322

no just here to help if needed. adding that since these classes started the time I spend doing that has dropped way off. Think I've done it twice in a week. All thanks to you fren.

>>8324

ty anon appreciate that.

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a69408  No.8330

>>8329

do you mean there are more bakers now?

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1e9fc6  No.8331

>>8285

Yeah. Don't try to change anything, ever.

It's not been a great experience. But the bread still gets done.

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855a4e  No.8332

File: 1e1e0c83c54f09f⋯.jpg (1.42 MB, 1200x3020, 60:151, _Baking_Tips.jpg)

Notables

I thought today we could have a discussion about notables, and our varying views on them.

How's that?

We can start by talking a look at this graphic, and starting our discussion on that. It's possible that you have varying opinions on notables and that's fine, we all do.

Okay.. let's go.

Be vocal, ask questions, tell us how we can best help you.

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a69408  No.8333

>>8331

no changes needed, just link updates

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1e9fc6  No.8334

>>8323

Fraidycat here again. Will get it right soon.

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855a4e  No.8335

>>8285

I recall that it was a group effort, with input from everyone in the general threads, over a week or so.

It was very much a group thing.

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a69408  No.8336

>>8332

it's good to talk about different views among bakers

also–to talk about the expectations of anons

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1dfc35  No.8337

>>8330

yes I think so. moar come in and do one then go. But that's how it gets built. i would guess these have added 2-3 moar. But don't quote me. Sometimes I get confused as to who it who naow but that's my problem. I know the old crew pretty good.

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855a4e  No.8338

>>8334

Heyy.. good to see you Fraidiycat, thanks for coming back. Just let us know what you'd like to do this class.

We're covering notes, but can help you with wahtever you like. Just say.

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826262  No.8339

>>8323

Feel like I'm jumping in the middle of a semester here. Should I read the past classes first or

just jump in and then catch up?

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a69408  No.8340

>>8334

hi fraidy

you want to focus on notables, do a bake or both?

(can always bake after notables discussion, we'll be around)

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855a4e  No.8341

>>8337

Wow… that's awesome news.

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1e9fc6  No.8342

>>8332

Anon kids you not, sir comms, but anon started notable summaries one January 2018 morning.

Many moments of happiness here, but notables lasting is a big one.

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1e9fc6  No.8343

>>8340

Can practice a bake on my own. It's just timing, and I have distractions. Still might not be my thing but want to try.

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a69408  No.8344

>>8337

we still have shortages, for sure

there are a number of "spot" bakers

but tbh the best situation is to have daily (or at least regular) bakers, enough to cover when people are sick or have IRL

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5b0394  No.8345

>>8281

late for class

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855a4e  No.8346

>>8339

Thats not a problem at all anon.

We did the baking practical class last week, and doing 'Notables, Timing, Tips and Traps' this week.

However if you'd like to bake, let us know and we'll point you in the direction of the material, and we're here if / when you need any help.

How's that?

Can everyone namefag, just for this class?

It makes it easier to track. If you don't want to it's cool.

If you want to, just put your class name in the Name field. Thank you…

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a69408  No.8347

>>8339

no, no need.

What would you like to learn?

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1e9fc6  No.8348

>>8344

Maybe offer the time slots still in most need?

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855a4e  No.8349

>>8342

You did an incredible service there, baker.

o7

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a69408  No.8350

>>8345

2 demerits.

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9b304c  No.8351

So I'm just going to explain how I personally look for what is "notable". May not how other bakers do it but it's all basically the same.

1. First of all, it's important to know what "notables" are. "Notables" are the important or note-worthy posts in each bread. They're compiled and posted at the top of each bread so that anons can catch up on what they might've missed, possibly find something they can dig into or that helps their dig, and spread them to people who need to know. Q wants anons and /qresearch/ to spread information around the MSM and directly to the public as a part of the information war and notables are a great way to compile good posts, news, research, etc so they can be spread.

Also, they can be found on the notables aggregator wearethene.ws for easy viewing and spreading (that's what I do to catch up personally). The site was designed and made for this purpose and scraps notables and edits to the notables posts of the dough and presents it so it's easy to read, find, and spread. I think I saw the maintainer say there's a search function coming, but not sure.

2. What IS notable? That's the hard part. After baking for a while I just instinctively can find notables. It used to be only or mostly nominated posts were added, but since the breads have gotten faster and faster and anons nominate thing less and less, bakers will add things that may have been missed but are still important.

imo, notables are news articles that are current and/or relevant, original content like graphics or digs' that aren't fake and gay, theories and discussions that aren't fake and gay, and other posts that contain informative content that are important.

3. Anons like to have a say in what is or is not notable. What I usually do is add something if it's been nominated once, then only take it out if more than two anons disagree (refutes the nomination) or it's proven fake. If I add something without a nomination because I think it's been missed, I'll take it out if only one anon doesn't want it. I try and be as fair as possible. I also personally, which I think all bakers do too like most of this, is update 3 times per bread and ASK anons to let me know if something is missed or should be removed. Anons attack bakers for missing something many times, and if YOU as the baker ASK them to let you know, and they don't, there's not much you can do.

4. On the ordering, it can basically go from top to bottom or bottom to top based on the post number. I personally go from top to bottom because it reads like the bread (as if you were reading only the notable posts from the start to end of each bread). That doesn't really matter though.

5. On notable buns, this is a standard and all bakers do it. You post the final bun containing all the posts for a bread you're adding to the dough and post it with just the bread #'s heading at the top. Then you put that as the last line of the list of notables for the bread that will go into the dough. Previously Collected Notables are used to keep a record of past notable buns and when the 2nd post of the dough (the notables post) gets too long, you delete the last list of notables that appears and put that list's notable bun in the Previously Collected Notables.

Probably missing things, but that's a stream of consciousness about notables, kek. I'll add thoughts as we go and can answer questions too.

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1e9fc6  No.8352

>>8349

Never baked. Summaries were the thing. Recall some anon saying, "can we do this every bread?"

Very fond of co-baking. One baker. One note taker, but former Board Owner shot that like a Coors Light can when there were no turkeys.

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a69408  No.8353

>>8351

thanks much. just added to the "baker's grab bag" in the dough

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855a4e  No.8354

>>8332

CLASS

So let's look at the tips.

- I think the biggest reason for having Notables is so that anons can catch up immediately.

- Then I think it's so that anons can take the diggs and add to them.

- Then we have anons who take the notables and share outside.

Those are just my ideas.

What do you all think?

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9b304c  No.8355

>>8351

Excuse typos. Just kept typing.

Also wanted to emphasize adding original content. That's the cool shit that can be spread, notable articles and news are good to add too, but the autistic OC is the amazing shit that people really love to see.

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5b0394  No.8356

>>8298

I have a pastebin account somewhere.

I baked one bread. a long while ago.

Been on 2 years plus by now.

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826262  No.8357

I want to learn it all, so whatever u guize are teaching is fine with me. I just want to make sure I do it right…and why am I not seeing ur replies to me in here?

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5e7a23  No.8358

File: acfe71773f248b0⋯.jpg (71.08 KB, 1220x584, 305:146, XDcOlkiBtF.jpg)

File: de7a61dfdfa3fa3⋯.jpg (463.21 KB, 1714x1265, 1714:1265, vkc03Hpwhu.jpg)

>>8320

>This is important

Very. Do trip parenthesis still work?

This is the most recent I have for formatting.

IMG1

>>8317

>Nice–as a baker, i'd be happy to get anything akin to a title, subject, or introduction

Maybe should expand it as a how to help the baker and be a gold star anon (they need those Pavlovian feelz sometimes)

ex. I always try to help relevant posts by getting the sauce, bolding the subject, etc etc

It is like herding cats.

Thinking if there was a good inforgraphic/meme that emphasized the key points clearly maybe help some.

Of course having managed techs and written tech support articles my expectations aren't super high.

IMG2

example from today

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6bc65c  No.8359

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1dfc35  No.8360

>>8344

yes it seems to ebb and flow with the drops too. i have the time and spend many hours here every day but understand that many cannot. So I found that role, the notes and hopefully do a good job. I think a few of the newish , after 2018 started by doing the notes first-which is highly rec'd. Get good at that and the rest is cut and paste. I also have a speed advantage over many and oldfags around in summer 2018 will know why that is.

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1e9fc6  No.8361

>>8354

Lately notables are anything that's not discussion or shitposting.

Would like to see notables only one per bread, (so if there are three sets of notables, no repeats) but realize that bakers change and it's fast right now.

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855a4e  No.8362

>>8343

In that case, maybe bake as many breads as you can here, you'll get into a rhythm and the steps will stick.

We're here for you for anything at all.

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5b0394  No.8363

>>8355

what is "OC"

?

Sorry I'm slow but once I learn I'm very good

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855a4e  No.8364

>>8352

Kek

I really enjoyed co-baking and think it could have been really positive.

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a69408  No.8365

File: 11cc4a2c7df1944⋯.png (398.69 KB, 959x760, 959:760, baker_assist_for_the_score.png)

>>8352

I remember–the infamous "baker's assist" scenario. I started as an "assist" and liked the idea. That's why we call that "note-taking" or "note collecting" now.

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9b304c  No.8366

>>8332

>>8354

Have always thought that's a good graphic.

And agreed.

>>8353

Thanks, will be discussing things too, but wanted to get all that out in one post.

>>8363

Original Content. Like an anon's theory, dig, graphic, discussion, and things like that. I always love to add that kind of stuff because it's unique and a product of /qresearch/.

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1e9fc6  No.8367

>>8362

Options. Forced anonymity. Make sure it's not checked.

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5b0394  No.8368

>>8354

Notables is what makes it a neo-news site.

It's a new form for "news"

With some DIY participation by the reader.

"Notables are not endorsements"

? Reader has to stay alert and sift?

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9b304c  No.8369

>>8357

>why am I not seeing ur replies to me in here?

Do you have a name filter?

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1e9fc6  No.8370

>>8364

Then maybe we can do it again?

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826262  No.8371

>>8363

Kek I dunno wut it means either

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826262  No.8372

>>8369

Well I got that response so yes??? Kek

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855a4e  No.8373

>>8361

Yes, I'd like that as well.

Seems that some anons aren't great at checking notes.

Bakers as well, we're so short staffed atm, I know I don't always have time to check notables as I always did before.

If we could get more bakers, and we were all less pushed, we could encourage anons to check notables, and bakers would have time to.

It's something to work back torwards.

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1e9fc6  No.8374

Well if someones good with the cut and paste, anon can not collect.

On here hours and hours a day.

Almost always know the habbenings.

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855a4e  No.8375

>>8370

Why not. Seems we're moving towards it again with bakers and note collectors.

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9b304c  No.8376

File: dd77f52ad5603db⋯.png (2.42 MB, 1265x8192, 1265:8192, ClipboardImage.png)

File: fae5bb4c7cb7f8f⋯.png (504.43 KB, 1265x734, 1265:734, ClipboardImage.png)

>>8368

For those who haven't seen the notables aggregator and what it makes notables posts look like. I legit use it to catch up on what I missed in the mornings/afternoons and just to read, kek.

>>8372

Well you have a name so if you did have a name filter you wouldn't see yourself. Not sure.

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1e9fc6  No.8377

>>8375

Deal. Glad anon showed up.

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a69408  No.8378

>>8354

agree: catch up, diggs, share w/normies

But diggs get deeper as they go on, anons sometimes have to remember to tell baker which digg they are discussing and maybe give a summary of work to date so BAKER can catch up (baker cannot track all the diggs)

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3f9307  No.8379

>>8323

imo it´s most important for bakers to actually check sauce.

that is why there is a baker and notables baked, to make sure they are actually legit.

in last few days there was disinfo baked a couple of times.

question: how can you assure to not spread disinfo?

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826262  No.8380

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1bde52  No.8381

this is good, I like the new intro and all the notes and tips

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9b304c  No.8382

>>8370

>>8375

A baker should be able to do it without the help, but the help isn't a bad thing.

>>8379

Fuck forgot about that part.

>>8351

6. IF YOU HAVE TIME, CHECK THE SAUCE YOURSELF. And if there's a post that needs sauce and no one is posting it, I sometimes post the sauce and use it in my notable bun until another anon posts it.

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855a4e  No.8383

>>8357

Hi B,

Thanks for coming.

So if you have time, stay with us in this class, and talk about notables, or, you can go to the top of the thread here and watch the videos, try out a bake.

We're here to help you.

Baking Cideos and Class

Baking Class Overview & Step-by-Step Instructions

(The list in the first post of the dough here. Open them up in a new tab and keep this one open in case you need any help).

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1e9fc6  No.8384

>>8382

>A baker should be able to do it without the help, but the help isn't a bad thing.

And that's why there are so few bakers.

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1dfc35  No.8385

>>8365

yes I remember that night…you have not lived until you are trip-coded by the former BO trying to cover his own ass-and I'm not going any further with that as it's the past. Eventually he went buh bye…most likely for that stunt and a few other things

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a69408  No.8386

>>8360

started a year ago

and yes–it was notes first

easier for me

i think some find the reverse–ok with baking not doing notes

why?

lots of criticism (some from anons, more from shills)

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5e7a23  No.8387

>>8332

Going to have to run now but brought over what I had (above starting at >>8301, >>8303, >>8315, >>8358) FWIW

be back later hopefully still going

o7

===

I remember when that infographic was made, have it saved from way back.

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5b0394  No.8388

>>8373

I usually go over notables very carefully and respond to them

That's why I'm too slow to bake?

I want to learn though

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826262  No.8389

>>8383

Thanks so much…really appreciate u guize doing this.

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9b304c  No.8390

Oh and if Megashill/Rainman attacks you, just ignore it. He'll attack you whether or not you give into him or not.

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5b0394  No.8391

>>8376

Notbles aggregor went down at one point. And I never started using it again.

What is the addy again?

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9b304c  No.8392

>>8384

Personally I think they're are few bakers because 1. anons think it's harder than it is 2. they just don't know how 3. they don't care enough to bake and 4. they don't want to

>>8391

wearethene.ws

8kun's fuckery was fucking it all up. Other sites too iirc.

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3f9307  No.8393

>>8382

forget about?

what do you mean?

the reason for having bakers is to make sure the notables are legit.

in last few days a couple of bakers baked posts which were obviously fake, and they could have seen that very quickly when checking.

bakers should always make sure sauce is legit.

(and, i am refering to bakers baking disinfo even when anons called it disinfo and fake.)

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855a4e  No.8394

>>8356

You don't need it anon, your own one, but it cuts down on captchas.

Sometimes that 15-30 secs you're really glad of.

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3f9307  No.8395

>>8390

you mean the anon that posts this

>>8481187

to make sure the clowns are being made visible fo they have no effect?

why does this post trigger you so much?

do you want clowns to be blended in??

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826262  No.8396

That wuz the q I had today…..how on earth do check the links, etc. when the bread is flying that fast?

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1e9fc6  No.8397

>>8393

Oh heavens no. The reason for having bakers is to be certain there's a new bread.

Brownie points if a shill didn't bake it.

The baker is about the handoffs and team work.

That's why anon thinks co-baking has such potential.

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a69408  No.8398

>>8355

Original content can be brilliant but also tough to evaluate

Also great for shills, who create complex "proofs" that are actually nonsense

That's why i usually wait for anons to nom

Sometimes other shills nom, tho

Kek.

Asking "What's the main point?" can help in both situations

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9b304c  No.8399

>>8393

I forgot to add something about needing to check sauce in my long post.

>>8395

>he's here

Oh fuck come on man. Leave me alone.

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5b0394  No.8400

>>8394

I'm too f-ing slow.,

I'll need to drink to do this I think

"Thinking takes time"

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1e9fc6  No.8401

Fraidycat out. New sense of direction. Thanks Sir Comms for your leadership.

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9b304c  No.8402

>>8398

I agree with all that. I LOVE adding digs though. The well-sauced, clear, and informative digs that have a graphic with them are get and the epitome of /qresearch/'s greatness. But yes I agree it can be hard sometimes and nominations are effective.

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3f9307  No.8403

>>8397

so you made 13 posts already and don´t know the most important job of a baker?

obviously the reason for having bakers is to make sure the info in notables is legit.

that is why bakers are supposed to check sauce.

that is also why the board owner checked bakers in the past, to kick out bakers who do a bad job or bakers that are clowns….and….current BO got rid of that.

carefull, seems like many clowns in here too!

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5b0394  No.8404

>>8394

For me it's also fear that's keeping me back. It scares me. Since I can't remember what I'm supposed to do.

If I made a short list and copied it out, maybe that would help.

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a69408  No.8405

>>8358

Re good labels, titles

>It is like herding cats.

can be.

anons do not like to be told what to do.

I'm just more and more telling them politely that I need a good title or description to notable.

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9b304c  No.8406

>>8400

The speed comes with being more comfortable with baking and just simple practice and repetition. Wasn't that fast at first but got really fast later.

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1dfc35  No.8407

>>8386

had my share of attention from them when I started that..jan 2019. It was just a whim really. the gap was there and I said "why the fuck not?". Then someone did not like the lack of control-which is why the code handoffs where never really a solution to who had it and when. But you know that story already.

One thing I try to do is get the notable title from the article itself so it puts you in the habit of always opening it up. When it's busy that cannot always be done.

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a69408  No.8408

>>8364

i have a question.

do you actually announce you are note collecting or just do it?

Many (really, most) do not announce.

Then baker comes at end of bred, no time.

Sees no baker, no notes.

Goes racing back to gather notes, only to find a notes list when he returns.

Note collectors seem quite reluctant to announce their presence using

red text

but i sure wish they would!

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855a4e  No.8409

>>8382

>A baker should be able to do it without the help, but the help isn't a bad thing.

Agree

>IF YOU HAVE TIME, CHECK THE SAUCE YOURSELF

I never have time to check myself, at the time I bake usually (5 - 11pm give or take), but at a slower time I do.

Think it's good for new anons to see us asking for sauce (which I do). Many think they're helping but don't know how to, properly.

It's our job to ask (I feel), and say "This would be notable with decent sauce. Have any anon?"

Others may think differently though.

I never add w/o backup sauce -

- Breaking 911

- BNL (Breaking News Live)

- Any big news w/o backup sauce

If it's a website you don't know, ask for back up sauce.

If it's a Q related digg, I just post the dig, and think sauce isn't so important. It can be sifted through later. Diggs to me are simply logging whatever comes in (within reason - use discrection)

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3f9307  No.8410

is this whole baker academy fake as fuck, like clowns fake other conversations, and just done to make clown bakers appear as patriots who really want to help?

is that it? will watch that a little longer…

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855a4e  No.8411

>>8387

These are awesome resources anon.

Saved. We can use them going forward.

Thank you, and hope to catch you later.

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9b304c  No.8412

>>8405

>>8358

>good labels, titles

If it's an article, I just make the article title the notable title. If it's a dig with a title, I just make the dig title the notable title. Then if I have to create a title I try and make is a short but descriptive as possible.

And if it's a graphic, side by side, proof, pdf, vid, etc; I add that in the title too.

>>8410

Think I'm going to filter you if you keep doing this rainman. if you want to learn, learn, if you want to virtue signal and spam your usual nonsense, go back to /qresearch/.

>>8409

Great tips and yea, I add 2 or 3 different sauces sometimes if it's needed; plus the different perspective from each sauce can be useful.

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a69408  No.8413

>>8385

Got plenty tripcoded myself, fren–over and over–so i understand. No fun. But that's changed now, we are in a better position to innovate, yes?

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855a4e  No.8414

>>8408

Definitely announce.

Tag the dough post, and the baker leaving post, and say

Note Collector Taking Notes

Or whatever you want to.

The tagging of the both posts tells incoming bakers quickly that there's someone taking notes.

Red text it up anon, it's important comms.

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826262  No.8415

>>8411

Plz tell me this class is legit…..I've wanted to bake since long before 8Chan went down and am only just now stepping up…

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3f9307  No.8416

most important for bakers:

check sauce to make sure no bs or clown disinfo gets baked

and this is the responsibility of the baker, the one person that is baking the bread.

this responsibility cannot be shifted to one (or maybe in the future even more than one?) note takers.

having not takers only makes sense when there is no baker around.

when there is a baker, it´s his job to collect and check notes.

and when a baker sucks or is obviously acting as controlled opposition clown, anons/BO should make sure he is not baking anymore.

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9b304c  No.8417

>>8415

What questions do you have about baking? Any questions specifically about notables?

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a69408  No.8418

>>8407

Articles are easy

It's anon articles that are hard

almost NEVER titled

Anons are shy, they step back–maybe bc of the anonymity thing (want to stay sort of invisible)

but communication requires clarity

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5b0394  No.8419

>>8385

what does it mean to be "tripcoded?"

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1dfc35  No.8420

>>8408

I usually wait to see if a handoff habbens but always know that if one is requested or required I usually start a bun. If not needed I just discard. It's no big deal to start one and dump.

Also it's helpful to you guys, I'm sure to always tag the d'oh. I used to tie all of it together…even the buns to the OP as I had moar issues to deal with last year and was losing my place so it became easier to just tie the two notabruh drops to the d'oh and the OP. That way, in case I crashed-and it habbened often- I could pick it up at the d'oh without too much time lost.

Most of the time I tag and say

note to incoming baker, collector on it

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5b0394  No.8421

>>8417

How do you keep up?

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855a4e  No.8422

File: 079b57d8fb89228⋯.png (788.44 KB, 1200x600, 2:1, Tip_1_Timing.png)

>>8404

Yes, a short list could be useful.

It can be overwhelming, so many steps to remember. Like learning to drive.

However, we break it down.

Learn to bake first and bake as many practice threads as you can / need to here. It becomes habit, and your mind learns the steps through practice. Like anything.

Then when you're into a rhythm with baking practice threads, collect some notes as if you were baking.

Then work on your timing. Don't overwhelm yourself, take it one thing at a time.

Here's a good slide on

BAKING TIMING

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3f9307  No.8423

>>8416

>and when a baker sucks or is obviously acting as controlled opposition clown, anons/BO should make sure he is not baking anymore.

that is why clowns love to have note takers.

this helps clowns to be baking while officially having all the clown moves done by some notetaker.

the one who bakes, is responsible and should be held accountable for his notables.

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826262  No.8424

>>8417

Right now I'm just absorbing….trying to put pieces together….just saw a post about the class having shills in it or something…just wanted to make surs

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826262  No.8425

>>8417

Baking doesn't seem HARD….I just want to get it right

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855a4e  No.8426

>>8415

Yes, it's legit.

All the bakers who bake here daily are running it and helping out.

I bake daily (have done since the start).

GYB who's here just now, is an experienced baker who also bakes a lot every day.

Rusty, who set up this board for new bakers to practice, is also here helping out and supporting. He's baked for years as well.

So yes, it's legit!

We're putting a lot of time and energy into teaching baking, to share our knowledge and to encourage new bakers, b/c we really need bakers.

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a69408  No.8427

>>8414

>Yes, important comms

How would you suggest we get other note collectors to do take formal responsibility?

One way, i think, is to promote them more

and to always recognize their contribution in the notes. Also for incoming baker to thank them. I've seen too many cases where note collector gathers say a dozen notables and baker just…well….takes them. Maybe because it's end of bred and he's grabbing quickly, but it's important to honor all who serve, imo.

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826262  No.8428

>>8426

Thank you….and again thx to all who are giving their time!

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a69408  No.8429

>>8416

>when a baker sucks or is obviously acting as controlled opposition clown, anons/BO should make sure he is not baking anymore

hey, what a familiar sounding criticism!!

DO YOU BAKE, FREN?

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1dfc35  No.8430

>>8419

it means the former BO (8-bit) decided to pull out the flashy trip code-as in what boss uses -as he did not agree with a statement made about a prior incident. He was baking and made it look like the kitchen was comped but it was really them setting this all up so they could knock that down in public. It's ok I'm still here and he not. :)

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d4a07b  No.8431

>>8422

Why don't the post numbers match? Re-do this graphic.

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9b304c  No.8432

File: 8b6d7689df4b5f9⋯.png (24.76 KB, 620x319, 620:319, ClipboardImage.png)

Found this old pasta:

Frenly Reminder:

Nominate digs, research, graphics, news, theories, discussion, and other relevant posts so the baker can add it.

Anons can help bakers by adding a title or description to the nomination like this:

>>####### [Title/Description of the post]

NOTABLE

Thanks anons, o7

>>8421

Calmness and being one step ahead of where the bread it. I personally set up the pastebin so all I have to do is copypasta the new notables into it and I'm ready to go, I set up (pic related) with the new title, the first part of the dough (unless Q is posting and then I wait to see if there are new Q posts) and upload the picture, and I set up my text edit document for the new bread.. ALL BEFORE THE NEW BREAD HITS 200 POSTS. That was I'm ready to go around 680 posts, and all I have to do is post my notable bun, copypasta those notables with the notable bun's link and title (the title is the bread number) into the pastebin, then I create the new thread and just copypasta the 2nd posts, then 3rd, 4th, and post the dough.

Then repeat.

>>8424

>>8425

I understand.

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a69408  No.8433

>>8419

it means some BO with a fancy tripcode gets on your tail and rides it.

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855a4e  No.8434

>>8423

>the one who bakes, is responsible and should be held accountable for his notables.

Definitely.

If you're baking, you're responsible for the notes you bake.

Check them. Don't be scared not to accept them.

It's your choice.

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3f9307  No.8435

>>8427

>How would you suggest we get other note collectors to do take formal responsibility?

The sole responsibility for the bake is with the BAKER.

He is the one that is known to BO.

He is the one tan can and should be kept from baking if he does a bad job or even is a clown.

Having note takers helps the clown team to push disinfo while not heving the baker being connected to that directly.

the baker runs the kitchen. the baker is responsible. the baker should be held accountable.

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5b0394  No.8436

>>8361

when you say "notable one per bread" what does that mean? One bun per bread? When is that ever different?

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855a4e  No.8437

>>8431

Good catch OSB.

Thanks. I'll re-do it.

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6bc65c  No.8438

File: b97ef93ec5e571d⋯.png (348.7 KB, 1551x1555, 1551:1555, 2020_03_19_19_49_09_sys_8k….png)

>>8423

>that is why clowns love to have note takers.

your opinion is noted

your attitude is also noted

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a69408  No.8439

>>8419

BO in this case was @fastjack

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9b304c  No.8440

>>8421

Also, if it helps but it might not, kek, you can put each section of the dough into its own text edit so all you have to do is select all then copy/paste.

But I think you're referring to the bread part and keeping up with fast breads. For that just be calm and pay attention to what's going on in the bread, and be set up for to bake BEFORE you have to be.

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855a4e  No.8441

>>8438

>>8423

Noted.

Thanks Rusty

ANONS, BAKERS

Please note this anon.

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a69408  No.8442

>>8420

Everything you are saying is spot on.

Thank you very much, note-collector.

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9b304c  No.8443

>>8438

>>8441

It's literally Rainman.

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3f9307  No.8444

>>8438

so one of the anons here that fake the "let me learn to bake" conversation is able to get an IP hash history….which makes him BO or BV bc no others can get the IP has of an anon….and since BO has gotten rid of all his BVs, it´s BO.

this class is fake as fuck, and BO just proved it.

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855a4e  No.8445

>>8410

As you're not teaching here, nor learing, please stop posting instructions.

Anons, this anon is not part of our teaching crew

Please ignore.

3f9307

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5b0394  No.8446

>>8432

You make it sound easy.

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9b304c  No.8447

>>8444

The BO here isnt the BO of /qresearch/ you absolutely annoying hall monitor.

Literally no one cares what you have to say, whether that's bakers, anons, or BO/BVs.

Fuck off and actually filtering you.

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1dfc35  No.8448

>>8435

you could not be moar wrong. Don't you have some thorzine to take abut naow?

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a69408  No.8449

File: 6fd222d58246607⋯.jpg (28.97 KB, 514x356, 257:178, lmao5.jpg)

>>8441

ANONS, BAKERS

Please note this anon.

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d4a07b  No.8450

>>8444

GTFO

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a69408  No.8451

>>8443

what would a class on notables be without shills?

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9b304c  No.8452

>>8446

With practice it becomes easier. Not saying it'll be easy at first, but it eventually gets easier and easier once it becomes like muscle memory.

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855a4e  No.8453

>>8443

Top kek

It literally IS Rainman

New Bakers

This is the most annoying thing you'll come across while baking. The Rainman, called because he always threatens to 'make it rain' whatever that means, if you don't note his stuff. Sure you all know him.

Us bakers all set him on mute.

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1dfc35  No.8454

>>8442

ty my fren

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6bc65c  No.8455

>>8415

yes it's legit

you'll get the straight poop here

or as close as the experts can get

it's an imperfect universe after all

kinda why things like ID: 3f9307

are allowed

see

>>8438

for the collected with and wisdom of that anon

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826262  No.8456

>>8444

Btfo

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855a4e  No.8457

File: 86dca2eb6ada1bc⋯.jpg (27.64 KB, 452x283, 452:283, 86dca2eb6ada1bce5ffd8b3d91….jpg)

>>8449

kek

just realised what I said

kek

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9b304c  No.8458

>>8451

>>8453

Yea I figured it out because he replied to my post about him: >>8390

Because this is a notable themed seminar, and he always is attacking bakers over a notable no one but him wanted in, just ignore it.

He'll attack you even if you give into what he wants you to do.

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a69408  No.8459

>>8444

Ya mean the guy who started /comms/ ain't allowed to be in class?

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5b0394  No.8460

>>8451

Obviously to control the narrative the Brock people front Bakers? right

Since they get paid , they can do the hard work - and fuck it up.

But they can't do really much damage since the anons and hard working honest Bakers just carry on.

We're "out-gunned" when it comes to money .. but money isn't everything.

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a69408  No.8461

>>8457

kekking my ass off…..

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3f9307  No.8462

>>8438

BO is here posting as anon, helping to fake this "baking class", which is only done to make clown bakers blend in again.

he has 10 posts already.

some of the posts he tries to act as a baker with name "rusty".

(but only BO can get an IP has history of an anon. obviously bakers or anons cannot do that. and obviously it´s not a random baker that is BO of /comms/.)

>>8359

in other posts he tries to act as an anon w/o his name.

>>8298

this baking class is fake as fuck. faked by BO and his clown crew. done to make clown bakers blended in again.

>>8274

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5b0394  No.8463

>>8462

fuck off. Ur rude.

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826262  No.8464

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d4a07b  No.8465

File: 91df4ff364b410b⋯.png (172.62 KB, 551x548, 551:548, Gay.png)

>>8462

Fake and gay

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6bc65c  No.8466

>>8444 ( nice trips rainman!)

? you've got some serious issues going on there!

>fake the "let me learn to bake" conversation

nothing fake about teaching what it takes to bake

INCLUDING PUTTING UP WITH YOUR BULLSHIT

it's all part of the job

and ya I'm Rusty the BO here

whatcha gonna do about it?

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a69408  No.8467

>>8446

one step at a time

it can be done

i wish i could really convey how terrifying baking was for me at the start, how i would blank out completely when trying to think, "now what's the next step…."

(this was before live baking–which i thought i might never be able to do, no joke)

Practice is EVERYTHING.

And when you DO go live, make it easy on yourself.

Pick a slower bred and/or get support from baker bu. That way, you can bake know what WHATEVER MISTAKES YOU MAKE, baker will correct the dough and everything will be fine.

Coz that's the truth.

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5b0394  No.8468

>>8455

I'm ready to bake

Can someone step me through.?

Le me see if I remember.

Take the dough

put it on a pastebin

collect notables.

Stick the notable into the slot for notables in the dough.

(this I where I fucked up)

Change the number of the bread, Add one.

Move the last notables in line, to archive.

Name the bread

Ask for comment on the Notables.

Notify the anons that the Notables are almost set. Ask for comments

Create the new bread before you announce the link.

Announce the link before 740 is hit.

What is the whole issue around sniping?

When a shill snipes?

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6bc65c  No.8469

>>8462

>BO is here posting as anon,

what? I should namefag???

you'll always find SOMETHING to complain about

you rarely have constructive useful things to say

give me one good reason I shouldn't ban you

give me one good reason I shouldn't ban you

I can think of one, can you?

can you articulate one good reason you should be allowed to continue posting here?

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826262  No.8470

>>8467

So how do we set that up beforehand? How do we get in touch with a baker?

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a69408  No.8471

>>8462

it's actually great to have a shill here

because this is one of the things bakers have to deal with when doing notables!

More of a problem if he can convince anons to back him–that's harder than it used to be.

You Shills must be frustrated.

But you are making us stronger with your attacks, teaching us how to recognize and counter them.

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a69408  No.8472

>>8468

yes, anon, i can help.

gimme just a sec.

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1dfc35  No.8473

>>8468

you've got it down. Should have no problems

sniping is putting that fresh bred link at 751 after you do all of the stuff on your list-depending on speed that can be tricky to get it right at 751. That's why it's mentioned when bakers manage to pull that off.

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3f9307  No.8474

>>8466

you sure you are not Ron or Hiriyuki?

anyway, will watch this class more carefully now.

If this is only done to shift responsibility from the actual baker to some random notetaker (who cannot be held accountable), I will make sure to let anons know about it.

"agreeing on that" in this "class" won´t work anyway. this is anons board and the anons on QR need to agree on changes like this.

it this really is to go find and educate more bakers, great!!

and if this is to make clown bakers seem like totally engaged patriots…well…tbh…that is fine with me bc I see no chance of clowns being able to blend in.

(right now….and bc of "rusty" posting the IP has of an anon…which pretty much only clowns would do…I have a hard time thinking that this whole class is not another desperate clown move.)

well will see.

>>8469

>>8471

why do some people get butthurt so much over me trying to post "see the clowns" pasta in many breads?

would that make anons or clowns butthurt?

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855a4e  No.8475

>>8470

I can answer you B

>>8472

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6bc65c  No.8476

>>8459

damn! I'm cut to the quick :(

LOL

thanks GYB

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855a4e  No.8477

>>8470

So when you're ready to bake, let us know in here, and we'll organise it for you, and be there with you.

If it's at another time, say hi to the baker, tell them you're a new baker who's been at classes, and say you're ready to bake… and would be be up for spotting you.

If he's time, he will definitely stay with you while you bake.

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1dfc35  No.8478

File: cdd4206f632883e⋯.jpg (175.63 KB, 372x549, 124:183, lurk_moar_less_bred.jpg)

>>8474

>will watch this class more carefully now.

Oh wut would we do without you? Take yer meds. douchebag.

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826262  No.8479

>>8475

But ur not here all the time right? Ok .. Let's say I practice for a week or wutevs …then I'm ready to try my wings. How do I find u??

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826262  No.8480

>>8477

Outstanding…thank you!

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a69408  No.8481

>>8468

Stick the notable into the slot for notables in the dough.

(this I where I fucked up)

What was the problem?

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855a4e  No.8482

File: bfe3a7a9899c24e⋯.mp4 (9.27 MB, 1880x964, 470:241, bandicam_2020_03_19_20_05_….mp4)

New Class Video

TIP - KEEPING YOUR PLACE IN THE THREAD AS YOU MOVE AROUND

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826262  No.8483

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6bc65c  No.8484

>>8474

>why do some people get butthurt so much over me trying to post "see the clowns" pasta in many breads?

you want an honest answer?

1. repetition ad nauseam is annoying and ruins the impact of truly useful information

2. you're not correct nearly as often as you'd like to think you are

3.you just present as one of those people who piss in the soup just to get attention

4. your faulty logic is annoying

should I go on?

>would that make anons or clowns butthurt?

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855a4e  No.8485

>>8482

So in this video it's a live bake scenario.

I'm up-thread taking notables.

I want to see how many posts the thread has.

Or… if the thread's gone cray as Q has posted.

How can we keep our place?

Also, I see that the thread is at 45 posts, so I have another 50 posts before I post a notables update.

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5b0394  No.8486

>>8481

I wasn't able to format correctly.

There are three different posts involved and I think I reversed them.

Or I put too much in one post.

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a69408  No.8487

>>8474

can't be ron or hiriyuki–already been id'd by previous shills as c_a, leafy and mossad.

you are one agitated guy, guy

perfect for a job like this, i guess

but doesn't it just get to you sometimes?

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545fcd  No.8488

File: 3edc9ced813f019⋯.jpeg (77.93 KB, 686x526, 343:263, ACFF0336_97D4_4DB5_93B2_3….jpeg)

Eevn’n bakers and budding bakers/ note takers. Wnb checking in

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a69408  No.8489

>>8470

we are around here at times

I'm around a lot, because i like doing instructional stuff and work on dough ideas

others are here too

you can always bake a bread and asked to have it checked

or shadow a bread from /qresearch?

or leave a message with questions, someone will get back

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826262  No.8490

>>8485

U have to post notables every 100? I thought it was more mid and then at the end and then at the very end

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3f9307  No.8491

>>8484

after you posted my IP has history, after you use your name for some posts and atay anon for others, I really don´t think this is an hoest answer.

also, I am sure you do acknowledge that there are at least 50% clown/shill posts in every bread on QR.

so, when having 400, 500, 600 clown posts (propaganda, disinfo, flat out bs) every bread, do you really think one post trying to make newfags and new lurkers see those clowns would be that bad?

the world´s eyes is on QR, the hub of the Q movement.

this board is what MSM refer to (well…some bs articles refer to clown board 4chan too).

obviously the clowns not only post all their stuff to annoy anons, but more improtantly to give MSM "ammo" for attacks on Q.

so imo it´s most important to speak up on the clowns and try to make them visible. bc visible clowns have no effect.

again, would anons be so butthurt about clowns being made visible?

or would rather clowns have a problem with that and attack me calling me names?

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6bc65c  No.8492

>>8474

>and bc of "rusty" posting the IP has of an anon…

c'mon anon, if you look as closely as you pretend to look you'll understand why I did ID myself

>>8359

ID: 6bc65c

I don't like to namefag

however sometimes authorship needs to be verified

ordinarily I do post on /comms/ as an anon

should I do otherwise?

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545fcd  No.8493

>>8490

I do 250/500/650

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826262  No.8494

>>8489

Thank you

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5b0394  No.8495

File: ce240b40d885ed7⋯.jpg (281.21 KB, 1200x688, 75:43, bread.jpg)

>>8488

I picked out an image when I did my one foray into baking to ID me.

Maybe a collection is better. Since if it's only one it can be stolen?

Like this and others

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826262  No.8496

>>8493

Thank you

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855a4e  No.8497

>>8490

Not at all.

It depends when you've time, the speed of the bread.

I always post at 500.

Sometimes I post at 250 if I'm caught up and there's time.

500, then 600 last call, then post your bun right before you bake.

See what works for you though.

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de08c1  No.8498

File: e801d2e65ba25d5⋯.png (5.07 MB, 1448x916, 362:229, js_transparent.png)

>>8426

yup, been here (qresearch) since onset just never had much time to bake or even learn. I have more time now so am interested.

Thanks for doing this.

May take me a bit but will practice and jump in when I'm ready. Also single dad.

Excuse Muh tardiness.

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855a4e  No.8499

>>8493

Hey WnB, good to see you.>>8493

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5b0394  No.8500

>>8489

What does "shadow a bread" mean?

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826262  No.8501

>>8497

Ok…thank you

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6bc65c  No.8502

>>8491

>at least 50% clown/shill posts in every bread on QR.

some more, some less

I won't quibble

there are a lot of posts with questionable intent

>again, would anons be so butthurt about clowns being made visible?

IF you were anywhere near as accurate in that assessment as you think you are you'd be a hero

by being wrong a fair portion of the time most anons just wish you'd an-hero

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1dfc35  No.8503

File: 6eb3c3b4b349f11⋯.gif (911.98 KB, 1024x512, 2:1, baker_boobs.gif)

>>8483

>>8489

>>8488

wut's up dawg?..good to see you in slower circumstances. saw your med stuff was all gud, glad to hear that.

>>8499

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a69408  No.8504

>>8479

check this out,

>>8279 LIVE example of a picking up a mid-bread bake

i was on this thread with a very new baker and also on /qresearch/ where i pick up the bake at 2am et most night. Offered to let baker bake that bred with me as BU. Did a blow by blow. If you're ever around about a half an hour before that and want to bake, check in here and we'll make it happen. (I'll try to remember to check in to see if you or anybody else is here). It's a nice slow bake if you're up at that time.

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855a4e  No.8505

>>8498

That's great PacAnon.

Take your time, there's absolutely no hurry.

We're here for you to help with whatever you need.

Just shout. We're creating the course and teaching mostly on the fly as well, so forgive the freeform classes as well.

We're all the same boat.

kek see what I did there?

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545fcd  No.8506

>>8499

>>8503

Will need sum surgery for the torn rotator cuffs but other than that I am tippy top. It’s nice to be on a sane easy going board one nite a week lol

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826262  No.8507

>>8504

I'm always on night shift…kek..thank you so much

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a69408  No.8508

>>8486

>formatting problem

>There are three different posts

when you say "post" do you mean the link at the bottom of the notable bun for each bread? The one that contains all the posts for each bread?

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855a4e  No.8509

>>8506

Oww. From bakin?

Good to hear you'll mend WnB, and you're gud otherwise.

God bless your rotator cuffs.

It is nice isn't it. kek

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3f9307  No.8510

this really looks fake.

"wnb" checking in after 1+ hours of posts in this bread.

>>8488

what does wnb, who claimed to just have check in, do?

does he check through the bread and reply to future bakers asking questions, answering questions asked beginning of this bread first?

no.

>>8493

"wnb" replies to a post that was made 2 mins after he "checked in".

does this really look like some guy dropepd in to help?

or does that seem like the clowns try to give exactly that impression, while not realizing that replying to the post that is just two posts under your own post if not exaclty how anons scroll through breads?

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6bc65c  No.8511

>>8471

I agree

2 reasons it's allowed

freeze peach

a bad example can be a good lesson

besides I actually agree with a fair amount of the postings

but so much is… incongruous

like screaming a lullaby

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a69408  No.8512

File: 1feda8c9b48a4b4⋯.jpg (9.92 KB, 246x204, 41:34, baker2.jpg)

>>8495

Generally speaking, baker icons don't get stolen, once bakers and anons realize it's a baker icon. The more unique the icon, the better. Here is my first icon, it was never stolen.

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545fcd  No.8513

I think her in the wrong thread. Piss’n and morn’n are reserved for /qrb/

>>8510

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855a4e  No.8514

>>8507

That shift is the best one to start on.

>>8281

How's it going OSB? Still here? Need any help?

>>8401

Hope to see you back, Cat.

>>8407

How y'doing there Collector?

Anyone need any help? Have we missed your question?

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5b0394  No.8515

>>8508

Sorry for not being clear

From what I remember and understand there are three sections.

Top section has what. name of bread, number, recent Q posts.

Next section is notables

Next section is resources?

Anyway i put too much in one section.

I didn't separate them.

It was incorrect for some reason and had to be fixed by the experienced Baker who was watching.

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5b0394  No.8516

I think i will look at the vid.

I might learn best by watching rather than by reading instructions.

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855a4e  No.8517

File: 4465972fc5df378⋯.jpg (110.38 KB, 750x445, 150:89, 4465972fc5df3788fa87ba818c….jpg)

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a69408  No.8518

>>8497

>always post at 500

Interesting. When i posted depends upon many things:

- if i'm at the bottom of the bred yet

- when i take the bred (if i take it late, say at 400–common during late shift–i'll post at maybe 525 if i have anything new–just to let anons know baker is there.

- if bred is super fast and i'm racing sometimes it's 300 or 350 before first post, but i aim for 250.

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855a4e  No.8519

>>8512

>>8495

Agree, once it's known as a bakers id it doesn't get used.

Mine have never been stolen or used.

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6bc65c  No.8520

>>8479

leave a note here in the most recent class thread

bakers check here from time to time

and shout out to the current baker (at the cough) when you get online and let 'em know you're interested

it might take a while to meet up

it might happen quickly

but it will only happen if you are persistent in your quest to learn

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5b0394  No.8521

>>8512

but when do you switch to a new one?

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545fcd  No.8522

Kek. I’ve had the same crappy graphic since my first bake.

>>8520

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1dfc35  No.8523

>>8506

good to hear. you have any idea who baking now?

I'm going back and forth but not really paying much attention to that.

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3f9307  No.8524

File: 170af09e9d7036f⋯.png (75.97 KB, 1155x595, 33:17, ClipboardImage.png)

>>8502

what line is it that is so inaccurate and makes you terribly concerned over one out of 751 posts?

ok, will leave you to it now.

again, if this baking class is only meant to establih a new way of baking (w/ notetakers and w/o bakers being responsible and being held accountable for their bake), I will make that known on QR, bc anons would sure as fuck not agree to that kind of change being forced upon them.

if you just want to make some of the glowing names, like rgb, blended in again….well…fine with me, don´t care much.

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826262  No.8525

>>8520

Ok…thank you

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a69408  No.8526

>>8498

welcome to the bakery, this is a rolling class, people show up whenever. yes, practice, practice, practice. All the steps are at the bottom of this page (mp4s take a while to load, click on them all at the start so they'll be ready later):

>>8274

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855a4e  No.8527

>>8515

Look for the breaks between sections (posts) in the dough.

They look like this.

////////////////////////////////////// BREAK////////////////////

The first section is the first post, the other 3 sections below that (also separated by BREAKS), are posted in 3 'replies'.

>>8515

Good idea to watch our training videos anon. You can find them here, they've so much info in them. Then you can come each week and let us know what you'd like help with.

They're in the top post in this thread.

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826262  No.8528

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9b304c  No.8529

>>8468

Sorry was eating dinner. Here's some pasta:

STEPS TO BAKE:

A. Get the Dough

1. copypasta the pastebin link into your browser

2. click "clone"

3. copypasta the text into a text editor

(I suggest to NOT copypasta the notables section until you're about to bake; edit it in the pastebin, then copypasta it when you're about to bake; the others will and SHOULD NOT be changed)

B. Notables

1. open a different text editor page

2. collect notable posts like you see bakers do (first post at the top, last post at the bottom; chronologically):

[post link] [short description]

3. if you want, do updates for anons around 200, 400, and 600 posts

4. have a list of the notables in your text editor

C. Prepare the Bake

1. around 680 posts, or before that if you want moar time to bake, post the all the notables as a "notable bun"

2. like you see in the dough, put the link to that "notable bun" with the bread number as the description as the last post in the notable list:

#XXXX

[post link] [short description]

[post link] [short description]

[post link] [#XXXX]

3. add the current bread number to the notable's section of the dough, like you see in the notable's section of the dough

4. copypasta the notables from the current bread under that bread number in the dough

D. Bake

1. open the catalog (or index) and press "Create a thread"

2. add a title in the format of all the other breads into the SUBJECT section, but change the number to 1+ the current bread's number (suggest to copypasta the title from the current bread, then changing the number then changing the title)

3. save the pic at the top of the bread, then upload it

4. copypasta the FIRST section of the dough ONLY (everything before the first break) into the comment section

5. press "New Thread"

6. open a new catalog a few seconds after pressing "New Thread" (unless the bake loads then you don't have to)

7. copypasta the SECOND section of the dough ONLY as the 2nd post of the bread

8. copypasta the THIRD section of the dough ONLY as the 3rd post of the bread

9. copypasta the FOURTH section of the dough ONLY as the 4th post of the bread

10. in the pastebin, press "Create New Paste" at the bottom of the pastebin page (fill out the captcha)

11. post the link to that new pastebin as the fifth post of the bread

12. you're done, see A

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855a4e  No.8530

>>8518

Understand, your shifts are different from mine, in bread speed and coverage, gyb.

It's good for anons to learn from us all, because we all do slightly different things for some things.

Like when we post notables.

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6bc65c  No.8531

File: 6e9a8b56066be7f⋯.jpg (105.77 KB, 620x856, 155:214, Dale_Gribble_Was_Right.jpg)

>>8522

>same crappy graphic since my first bake.

KEK

me too

I picked an avatar that's too popular so it has been abused slightly

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a69408  No.8532

>>8515

oh–you didn't mind the page breaks:

/////////////////BREAK 1\\\\\\\\\\\\\\\\\\\\

no biggie

you just copypasta the pages between them

make sense or need more explanation?

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1dfc35  No.8533

File: c94f994ac844b25⋯.jpg (1.35 MB, 1200x3020, 60:151, baking_instructions_1.jpg)

File: ca9a7018772f88c⋯.jpg (951.57 KB, 1200x3000, 2:5, baking_instructions_2.jpg)

>>8529

some visuals… added for her pleasure-kek

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a69408  No.8534

>>8488

>re icon

you have a really NICE icon!

hard to find well-done, sharp medieval baking scenes

>>8495

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6bc65c  No.8535

>>8524

> that kind of change being forced upon them.

if you don't like the breads

get in the kitchen and bake one yourself

don't give me an excuse

anjel has baked

some damned cat baked a bread

many different anons have baked

why don't you?

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855a4e  No.8536

File: 5be8b83893e23db⋯.jpg (90.69 KB, 596x374, 298:187, Welcome_.jpg)

File: 0b7a3352558af60⋯.png (1.65 MB, 1000x667, 1000:667, mini_burgers_3.png)

File: 0e56f2128180b35⋯.jpg (220.93 KB, 800x534, 400:267, Sushi_Platter.jpg)

File: c047df9a87b33e6⋯.jpg (35.13 KB, 614x438, 307:219, Brown_Sugar_Bacon_Wrapped_….jpg)

Break time?

Drinks and snacks, anyone?

The Fiji Water girls are late tonight, virus things. They're on their way.

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a69408  No.8537

>>8530

as long as we post often enough that anons know we are there and have a chance to give input, seems guud. when doc hands off to me at 500, i post soon afterwards so they'll know a baker is really there.

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9b304c  No.8538

>>8536

Just had some steak we grilled up yesterday.

I'm fine, thank you good sir!

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855a4e  No.8539

File: b6e379327c52cb1⋯.jpg (49.05 KB, 1280x720, 16:9, QR_Glow_Bar.jpg)

>>8538

A pleasure.

Oh look, Rainman's opened the Glow Bar.

Best place for him.

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a69408  No.8540

>>8535

>some damned cat baked a bread

>>8524

here fren, cat can show you how it's done:

>>7363

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855a4e  No.8541

>>8537

Good thinking.

I do that as well.

Always good to let everyone know there's someone on duty.

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826262  No.8542

>>8536

Def want the champagne! Time has flown in here!

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545fcd  No.8543

>>8523

>>8523

Got just got in and going to switch to my laptop. So, no.

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1dfc35  No.8544

adding to the notable discussion. If you are doing notes on a ghosted bake make sure you leave plenty of time for a new baker to come in and grab your bunz-no homo. Some bakers have moar latency than others so if you post a bun at say 600 then the incoming baker has some time to grab it, make own and then bake.

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855a4e  No.8545

File: a4977ff2373c05c⋯.png (1.07 MB, 703x703, 1:1, Fiji_Water_Girl.png)

>>8536

Well hallo

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a69408  No.8546

>>8500

shadowing a bred is when you pretend like you're the baker, except you bake in /comms/ not /qresearch/

so you try to keep up with the bred and do what the baker is doing in /qr/–grabbing the previous dough, setting up your thread, recording notables, transferring them to the dough, and actually baking.

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545fcd  No.8547

>>8534

Ty bonez

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1dfc35  No.8548

>>8543

whoever it is is…well I'll just leave it unsaid. Same one who did the R stuff yesterday I think-and they have that right so I'm not bagging just to be a dick but it is a bit funny sometimes.

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826262  No.8549

>>854>>8546

Ty…wuz just gonna ask that

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a69408  No.8550

>>8500

usually we'd say "shadow bake", kek

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855a4e  No.8551

File: 5112230e5f8cc66⋯.jpeg (49.25 KB, 421x317, 421:317, 5112230e5f8cc6627fae1bf44….jpeg)

>>8542

It really has. It's been a good night. Hope you've learned something, or know where to get info so you can practice from now unitl next week.

We'll wrap up class in 10 mins

Some bakers and anons sometimes hang around for a chat, feel free.

Hope to see you all next week, when we'll be doing another 'Module One - Actual Baking' class. The videos for it are in the top dough post here, so you can watch and get ready for practical if you've time. If not, watch them next week.

Any questions before we finish up?

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de08c1  No.8552

>>8505

Freeform is gud for me too.

Works fine.

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826262  No.8553

>>8551

I have! Thanks so much for ur time!

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826262  No.8554

>>8551

Kek…I have lots of q's but I'm gonna watch vids before bombarding u!

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a69408  No.8555

File: f1b202cd7a96837⋯.jpg (9.96 KB, 225x225, 1:1, bakery.jpg)

File: a0c4ecb3932fe69⋯.png (3.1 MB, 1799x1198, 1799:1198, night_watch.png)

>>8521

well, i switched when i had shills after me

i switched both my icon and my baker name

they didn't find out for 6 wks, kek

some bakers have just one icon, others like to change it up here's a coupla mine:

the first i "stole" from a baker fren who had to leave, it's kind of in his honor

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545fcd  No.8556

>>8548

Ahhh. I get you.

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5b0394  No.8557

>>8533

I remember now what happened to me. The baker erased my Notable.

I guess there's nothing you can do when that happens. Especially when the bread is going fast.

oh well. It's anon so they can break the rules. You get used to it.

Nobody here did that, I guess.

kek

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855a4e  No.8558

>>8552

Good to hear. Nice and relaxed does it.

Thanks again for stepping up to learn.

>>8553

Really happy to hear that.

Thanks for stepping up to learn anon.

We'll have you all trained up in no time.

Thanks to our BO here at comms, Rusty, the bakers who've been answering your questions, Rusty, GYB & WnB. You all rock.

>>8554

Laughing, yes, watch them and see if you can do a few test bakes here if you've time, and write down any questions for next week.

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5b0394  No.8559

>>8555

What is a Baker Name?

I thought that didn't exist.

Nice icons. It's an image board after all.

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5e7a23  No.8560

>>8551

Well got back for the end. kek

Was thinking about doing a graphic based off discussions here plus what I found this morning.

Will see what I can come up with.

Wonder if that shill is aspie, have had long conversations with some and they can be hard to communicate with at the best of times

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855a4e  No.8561

>>8557

Wasn't me anon.

kek

Wasn't.

We have a gentlemans agreement not to change any baker's notables.

If it's a correction, or refute, we add that in our notes, ref'ing the pb's notable.

If it's a date correction or typo, we do that. But delete or change, never.

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a69408  No.8562

>>8544

Yes, @600 seems to be the "sweet spot" for dropping note-taker notables, especially during the day.

One baker often does a lot of day coverage but sometimes asks for notables to be collected and dropped @600. Good way of ensuring coverage when bakers are few.

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826262  No.8563

Thanks again to all of u… I enjoyed the class!

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3f9307  No.8564

two more exapmles of clown bakers baking disinfo or baking clown posts.

>>8480739, >>8480750, >>8480805 Anon: Trump is BLOWING CASH LIKE NO TOMORROW!

>MSM fearmongering with bs

>opposite of what POTUS says/does

>>8481451, >>8481470, >>8481489, >>8481756, >>8481777 Q decoded drops and discussions

>namefagging clown "A" was baked.

>namefagging clowns are never ever notable.

and of course, clown BO could not care less for what happens in his kitchen.

I think I will prolly use future baking classes to educate new bakers on BO a little.

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855a4e  No.8565

>>8560

That would be awesome anon. All material welcome.

And yes, agree, presents as an Aspie. An angry one.

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9b304c  No.8566

>>8559

>What is a Baker Name?

Just a nick name and a way for anons/bakers to identify the baker isn't a shill.

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545fcd  No.8567

>>8559

we don't really have baker names. we are anons. however, we use an avatar that identifies us. long story short, we had issues with shillz baking and this id kinda stuck so we knew who we were handing off to.

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3f9307  No.8568

File: bda8a623f98984d⋯.png (36.59 KB, 598x446, 299:223, 8kun_fake_twatter2.png)

File: 8eccf3b6cdc0d79⋯.png (14.05 KB, 598x233, 598:233, 8kun_fake_twatter_BO.png)

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d4a07b  No.8569

>>8568

It's not working.

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855a4e  No.8570

>>8544

That's really good info anon.

We can always make some materials for note takers, based on our discussions here and your knowledge.

So keep it coming if you've got any more tips. Appreciated.

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5b0394  No.8571

>>8551

I could only find video one.

It was good but I didn't realize it was only 50 seconds long and watched the same thing over and over.

keke. It's good way to learn.

Thank you for your hard work

I'll keep looking for the rest of the vids.

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a69408  No.8572

>>8559

check the pastebins, most if not all of the daily bakers have named pastebins now. but they are not our actual names, just emblems.

my pastebin name is different than my nickname tho, which is sometimes the case.

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3f9307  No.8573

File: 436fabdb03122b2⋯.png (166.3 KB, 956x352, 239:88, BO_not_checking_kitchen.png)

File: 668a0a94d32ed40⋯.png (245.27 KB, 392x383, 392:383, Anjel_shill.png)

>>8568

pic 1 happened one day after pic 2 baked a bread.

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545fcd  No.8574

>>8557

yeah, that shouldn't ever happen. no touchy another bakers notes.

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5b0394  No.8575

>>8567

I see so you post the icon in lieu of a name? Or the old residual names for the seasoned bakers remain?

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a69408  No.8576

>>8557

> The baker erased my Notable.

why?

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1dfc35  No.8577

>>8557

they should never alter a prior bake but can if they want-I've seen notables dumped from a handoff mid-bred but not recently and that is in the same category. Kind of disrespectful imo. Losing sleep over it? nahhh

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5b0394  No.8578

>>8566

This part I don't get.

Can't the shill just impostor the name?

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855a4e  No.8579

>>8564

I think you should take your meds and go away.

You're annoying af.

If you weren't so nasty you'd be a valuable anon, but your attitude towards all us bakers is disgusting.

We're building a new world. Is this how you want to be in it?

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826262  No.8580

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545fcd  No.8581

>>8563

glad to hear it B. have a guud nite and see on the board.

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a69408  No.8582

>>8557

you mean erased your notable when you were baking?

no should never happen.

as far as i know, never does happen with the regular bakers.

other bakers comes and go

and are quite diverse

if i catch them doing it, tho, they will hear from me.

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826262  No.8583

>>8581

I'm gonna be in here and lurking…thanks again!

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d4a07b  No.8584

File: afc148f086191cf⋯.gif (1.01 MB, 240x184, 30:23, youtriggered.gif)

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826262  No.8585

>>8581 u have a great night hun!

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9b304c  No.8586

>>8578

Well at first the way handoffs were done was to make a message with your pastebin account, then post it so the outgoing baker knew who the incoming baker was.

Sure a shill could fake it, but anons would catch on quickly they're a shill and fucking up the bake.

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a69408  No.8587

>>8558

>bakers answering question

WEll, don't forget yourself, NB

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855a4e  No.8588

>>8571

kek

Oh no, at least you know that part really well now.

Here are all the practical baking videos -

>>7589 MODULE 1 - Baking

>>7590 MODULE 2 - Notables, Timing & Tips

>>7594 PREPARATION

>>7606 STEP 1 - Find the Current Dough

>>7615 STEP 2 - Copy the Current Dough

>>7624 STEP 3 - Paste The Dough Into Text Editor

>>7640 STEP 3a - Trim The Notables Section

>>7646 STEP 3b - Make space for your new notables.

>>7660 STEP 4 - Create A New Thread

>>7670 STEP 5 - Enter Thread Info And Post Thread

>>7681 STEP 6 - Post the Rest of the Dough

>>7698 STEP 7 - Make A New Pastebin & Make The Dough Post

>>7706 STEP 8 - Post Your New Thread Link

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545fcd  No.8589

>>8575

no names. right the icon just allows gyb who i know through not just his avatar, but by the way he writes (as with many bakers in here tonight) that by looking at my avatar he can hand off to me without a concern that i might be a shill baker who messes up the bread pages, notes, and so on.

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855a4e  No.8590

>>8563

Catch you later, B.

Thanks again for coming.

Hope to see you next week.

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545fcd  No.8591

>>8583

lurk away.

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5b0394  No.8592

>>8576

I guess he just didn't like it.

Thought it was bad.

I get very few notables.

I need to label better?

Sometimes what I write becomes a Notable the next day are a few breads down the line. Doesn't matter to me I'm not competitive like that.

I probably should be more competitive. It'd be good for me

I can't remember now what the erasure was. it was Notabled by the Baker and then the next guy, maybe a shill baker, took it out. We argued a bit, And there was others on my side. Then we just let it go.

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855a4e  No.8593

>>8587

Thank you.

It's a pleasure.

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a69408  No.8594

>>8578

also, bakers who bake a lot get to know one another as bakers

yes, we do have mixups

but it works well enough

shills can steal an icon (etc) but would not be able to easily impersonate the attitude/demeanor of the baker they're targeting

not for long, kek.

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34be92  No.8595

what is an ebake

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1dfc35  No.8596

>>8570

I will put something together for next week based on experiences-it may not be much as discerning what to include in notables comes with many hours daily so that is my advantage-it's not that I am smarter or better than anyone else. I watched many bakers and garnered what I could from them. Had great mentors and just want to share, if it helps great.

I'm not the absolute authority on this either. I think many want to do this but just don't for whatever reason. After-all you are on display for the world to see….just don't fuck it up right?

kek

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826262  No.8597

>>8590

Thx! Have a great night hun!

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545fcd  No.8598

>>8558

always a pleasure nb.

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855a4e  No.8599

>>8592

In the rare, rare event that happened, it would get baked again. Someone would post again and a baker would pick it up.

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d4a07b  No.8600

>>8595

Emergency bake. It happens when there's no break waiting when a bread finishes, for whatever reason.

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9b304c  No.8601

>>8595

An emergency bake. Basically when there's no baker, someone just makes a new thread quickly so there's a new thread for anons to continue.

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d4a07b  No.8602

>>8600

*bread instead of break. Spell-check.

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a69408  No.8603

>>8589

several bakers have distinctive punctuation

mine is boring tho

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545fcd  No.8604

>>8595

ebake is typically when there is no baker on board or a 911 presents. anons will post a new bread and it may or may not contain updated notables. just to keep the breads going.

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855a4e  No.8605

>>8596

Sounds great. It's all good. We all have experience, and it's great to have a platform here where we can share it.

Comms on note taking would be good to have as well.

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545fcd  No.8606

File: 3001a303d27085d⋯.jpg (18.59 KB, 433x353, 433:353, 3001a303d27085dc6ced89f502….jpg)

>>8603

yes. yes it is.

kek

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5b0394  No.8607

>>8599

In the best of all worlds, but there's a lot that goes by in 750 posts, in a pretty shourt time. Material can certainly get lost. But there's so much. It's just a drop in the bucket. "Comes out in the Wash"

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855a4e  No.8608

>>8596

And yeah, I think the fear is the biggest factor.

But anything can be solved.

It's not the end of the world if something happens.

Bread'll get baked in the end.

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545fcd  No.8609

funny how we are all responding to questions and our responses are almost carbon copy. kek x 10

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855a4e  No.8610

>>8607

Exactly. Important things get posted a few times though, I think, generally, in different shifts.

It keeps us all up to date which is the main thing. All out in the wash.

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a69408  No.8611

>>8592

>notable deleted

so you are talking about when posting as an anon?

that is painful–just as not getting something posted that you worked on a lot is painful.

i dig a lot so i get it.

But those who watch this board get EVERYTHING. I was told that once in response to a similar situation, was very new and just couldn't believe what was happening. Helped me to care less (but tbh, it's still hard when it happens).

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855a4e  No.8612

>>8609

Kek

That's good.

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545fcd  No.8613

File: 82ab22da501478c⋯.png (1.04 MB, 1280x640, 2:1, muhcollector.png)

>>8596

muh collector!!!!!!!!!

how have you been? this was my tribute to you back in chan!!

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826262  No.8614

Wait….so to be in the notables it MUST be nominated and seconded? Right?

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a69408  No.8615

>>8606

>punctuation boring

but then, so is yours!

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855a4e  No.8616

>>8611

Think we've all been there as anons.

It's disappointing to have your notable or diggs ignored.

I just try and make my post better, and post again. The baker may have been busy, or couldn't see first glance what it was about, or any number of things.

It all makes us stronger though, and better.

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545fcd  No.8617

>>8614

should be, but you know when something is notable.

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855a4e  No.8618

>>8614

Not at all. Most notes I add aren't nominated.

If something's nominated once, twice, I pay attention and really look at why, and usually bake it (once I see what they're seeing).

If not, I don't bake it.

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545fcd  No.8619

>>8615

heck i don't even write in complete sentences!!! well, i did just now, but u know wut i mean

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a69408  No.8620

>>8612

>>8609

>carbon copy

when it comes to baking essentials, we are very similar. but there's loads of individual differences among bakers.

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855a4e  No.8621

>>8617

Kek, sorry there WnB, different baking advice.

All good though.

>>8618

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855a4e  No.8622

>>8620

So true.

>>8619

Word. Thought I'd forgotten how to write in complete sentences.

kek

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826262  No.8623

>>8617

>>8618

Ok…thx…I wuz hoping that wuz the answer….I've seen several things not get noted that I thought needed to be

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1dfc35  No.8624

>>8608

I will have something.

>>8613

I'm gud fren I still use it too. I saw that it got tossed around twatter by warroom after I put it up and had one of his notables in the bun. Since I don't do twatter that was nice to see.

It's one of my favorites and am grateful to have it and appreciate it. A t-shirt will be made of it for sure.

I retired the baker assist one after having one moar go at you know who with it. What a difference a year makes!

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a69408  No.8625

>>8619

yours is a nice style - very clear & easy to follow

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855a4e  No.8626

>>8622

When I see a friend these days I just shout

Sauce?

at them.

kek

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545fcd  No.8627

>>8621

not at all. you are correct. its a feeling really. you just know that many things you look at are legit and easy to figure out. some of the date deltas and twat this compared to Q this, takes a deeper dive and i usually wait a bit on those things.

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5b0394  No.8628

>>8611

I think so too. It goes into the data base qresear.ch.

I'm pretty used to very little of my work posted to notables. So I started collecting on a BBS so it doesn't get lost. And I can re-post easily what I think is important or what I put a lot of time into. And connect it all together with hyperlinks.

I get some bounce on twitter with it

I started when q around the turn of the year wrote something like "be loud" "speak out" and something like we we no longer in danger? So I figured it was time.

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855a4e  No.8629

>>8623

It's like having different editors at a mag or newspaper.

Us all being different makes us stronger.

We all just do our best, thinking of the anons who are catching up, the diggers who're digging and want to share their material, and those who want things to share on SM.

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545fcd  No.8630

>>8624

you were a baker from the start. always told you that. glad you took the plunge. the cause is better for it.

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a69408  No.8631

>>8618

bakers vary a lot in how they decide notables

and whether they require noms

or two noms (rare but some do)

some bakers really try hard to get anons involved in decision-making

which is legit

but (imo) can't be forced

so i take care of routine stuff (new news, planefags, etc) and let them nom the spectacular q proofs etc.

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a69408  No.8632

>>8626

how many frens do you have, nb?

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826262  No.8633

>>8629

Excellent…thx!

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826262  No.8634

>>8631

Good to know there's freedom there…thx!

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855a4e  No.8635

>>8627

So true.

I often leave the decodes and things to be nommed as well, as no time to go through them and decide.

It's okay to wait for anons to proof and then nom. Things will get reposted and come to the top if they're good.

>>8631

Agree.

>>8632

Come to think of it I haven't seen them for a while.

kek

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a69408  No.8636

>>8627

yes, waiting – something i just tell anons there's no enough evidence and i want to wait and see what unfolds (e.g., breaking911).

the other nite was interesting tho - big flap over whether or not Soros owns the level 4 lab in wuhan. Anons were going at it for two hours. Rather than not notable, i just put the entire argument in (there was sauce on both sides).

actually before that i mentioned that as an option to anons, who seemed to think that was the best approach.

that's one reason i like gy - interesting discussions, some of them deep.

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855a4e  No.8637

>>8636

Great tips there

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a69408  No.8638

>>8635

SAUCE!!!!!!

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a69408  No.8639

>>8637

that discussion entertained the whole board for 2 hours. at one point, anon said, "They like an old married couple arguing!"

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545fcd  No.8640

>>8634

>>8636

so this is a word to the wise, especially the new bakers…

if you are presented with alot of pushback for something your not sure about. you can make it a notable, but be sure to write a lead in:

anon requesting Q Proof:

anons opine on:

this way you don't get 3.5 hours of grief next bread for trying to keep things running smooth.

just my 2 cents

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1dfc35  No.8641

File: 900bf34f5f7f114⋯.png (242.72 KB, 731x565, 731:565, pepe_muh_fren.PNG)

>>8630

ty fren that means VERY much to me.

Had a few rough weeks after that bs but better for it.

Spouse said, at the time, if they were in charge and figuring out the whole logistical stuff they would want someone to have that role-so I did.

I am honored to be a part of this with all of you-every.. single… day.

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826262  No.8642

>>8640

Sweet….I'll remember that…thx!

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855a4e  No.8643

File: 606072f54c49d84⋯.jpg (55.65 KB, 696x800, 87:100, 606072f54c49d84d0e6005d0ec….jpg)

File: 6566400343f3a2e⋯.jpg (50.22 KB, 300x300, 1:1, 6566400343f3a2ec009bb71a75….jpg)

File: 2bd51e0defe00d5⋯.jpg (23.84 KB, 370x271, 370:271, a418819f4c024ff6aef5a929b7….jpg)

>>8638

And I said to them…

Do you even sauce bro?

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a69408  No.8644

>>8640

doc, i think, did that recently – good idea

OR

i put a question mark at the end:

"Was Oprah really arrested?"

(although even i wouldn't touch that one with a 10 foot poll)

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855a4e  No.8645

>>8640

Good workaround WnB.

Another good workaround is to add a questionmark at the end of the notable.

Then you save yourself from pushback as well.

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545fcd  No.8646

>>8641

first beer's on me when we are free.

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a69408  No.8647

>>8643

Great class nb

Always enjoyable

Especially enjoyed Rusty threatening to ban shills

ha-ha-ha…..

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855a4e  No.8648

>>8641

It's an honor to have you with us, anon.

o7

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a69408  No.8649

>>8645

great minds think alike?

>>8644

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5b0394  No.8650

>>8636

I often wake in the middle of the night and enjoy it then sometimes and early morning. Seems people have the leisure to read more then.

Not always at my peak in the middle of the night though. The quiet though makes it very easy to work if you're not sleepy.

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545fcd  No.8651

File: 9efa6a9c1a6bd1a⋯.jpg (71.23 KB, 1200x791, 1200:791, 9efa6a9c1a6bd1a5b79c3af431….jpg)

clipping is so stolen

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855a4e  No.8652

>>8647

Thank you. Great class, thanks to you all.

Rusty vs Rainman, there's no better place or entertainment on earth, is there?

Nicely played, Rusty!

>>8649

Indeed. kek

Has Soros really passed away in a heli crash?

kek

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a69408  No.8653

>>8650

yes, much like /qrb/

graveyard is very good now

it was not for a while under @fj, he and his band of shills make all the night shifts hard

but that's no longer a problem

a few shills, yes - but shills only a problem when there is no baker on a regular basis

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545fcd  No.8654

>>8652

never a dull moment. in here either… kek

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a69408  No.8655

>>8652

>Rusty vs Rainmen

Who needs tv??

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a69408  No.8656

>>8652

Question:

Any plans for next week?

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855a4e  No.8657

>>8656

Thought to go back to the first module again.

Although completely open to suggestions.

See what you all think.

If anyone would like to take a class, that's great as well. Feel free.

My friend is almost away… life is very hectic here, so haven't been able to bake this week which I feel bad about. Nor did I have time to put any material together for tonight, hence the freeform class, so any help is appreciated just now.

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5b0394  No.8658

>>8653

What's /qrb/ ?

I noticed a nightmare of shills at one point. They've gotten less now, fer sure.

Night everybody. Thank you.

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545fcd  No.8659

File: 6995a823ec7d8b8⋯.png (195.06 KB, 602x709, 602:709, 6995a823ec7d8b83d78ad7f145….png)

ok there fellow bakers. i'm done for the day. will most likely be baking b4 the sun comes up. gyb, you will be alseep for your usual 45min and poking your nose in to make sure your notables are correct. the rest of you scallywags, I'll see at some point on the morrow.

GodSpeed and God Bless to all.

o7

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5b0394  No.8660

>>8657

What is the first module?

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855a4e  No.8661

>>8659

Thanks again m'friend, sleep well WnB.

o7

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5b0394  No.8662

>>8659

o7

good wishes

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855a4e  No.8663

>>8660

It's

MODULE 1 - BAKING - SLIDES AND CORESPONDING VIDEOS

>>7589 MODULE 1 - Baking

>>7590 MODULE 2 - Notables, Timing & Tips

>>7594 PREPARATION

>>7606 STEP 1 - Find the Current Dough

>>7615 STEP 2 - Copy the Current Dough

>>7624 STEP 3 - Paste The Dough Into Text Editor

>>7640 STEP 3a - Trim The Notables Section

>>7646 STEP 3b - Make space for your new notables.

>>7660 STEP 4 - Create A New Thread

>>7670 STEP 5 - Enter Thread Info And Post Thread

>>7681 STEP 6 - Post the Rest of the Dough

>>7698 STEP 7 - Make A New Pastebin & Make The Dough Post

>>7706 STEP 8 - Post Your New Thread Link

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1dfc35  No.8664

>>8646

>>8648

grown men cryin' for sure

o7

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855a4e  No.8665

>>8658

It's the bunker. Q Research Bunker.

It's 8bit's board, the pld board owner.

We all went there when things turned awry a while ago on QR.

Now it's used for digging, and as a back up board for us all. Just in case of anything.

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a69408  No.8666

File: 7849aba0e315a94⋯.jpg (2.7 MB, 3000x2000, 3:2, night_reflection.jpg)

>>8657

I could not tell you had no plan, was a good class. Yes, i think it's good to have a basic class – that's the toughest thing for most anons.

God bless your friend, nb. Best wishes to him–and you–and to you. What a journey. Blessings, o7.

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a69408  No.8667

>>8658

yes, back up board for /qr/. I bake there often. No shills, good for diggin and discussion.

https://8kun.top/qrb/catalog.html

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a69408  No.8668

>>8659

don't usually poke my head in – but you never know!

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a69408  No.8669

>>8666

didn't quite come out right, did it?

that sentence sorta got twisted around.

well, i will see you later.

the bell on the oven went off, kek.

take care & be well,

g'night.

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855a4e  No.8670

>>8666

>I could not tell you had no plan, was a good class

That's great. kek. I wanted to get videos and slides done for this Notables module.

Then I thought why not have a discussion first, and we can see what questions people have, what material comes in, and then we can design the module from that.

And yes, a basic class is good.

Maybe if we get the notables, timing, tips and traps video's made, we can direct anons to each one, depending on what they'd like to do.

And have practical and Q&A going on in-thread.

Or.. let me know what you think. I haven't had time to check the last class either, for anything you may have posted. Just no time these weeks, but it'll pass.

And thank you for the kind words. Appreciated. It's all good, I'm playing him his favorite songs and whetting his lips with whisky. Blessed!

o7

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855a4e  No.8671

>>8670

>>8666

If you've the time and inclination, to copy all the notables QnA from here tonight, and the materials in one thread, that would be awesome.

Thinking you'd maybe be doing the QnA anyway, and if you're going through, could possibly grab the images / graphics etc.

Just a thought… I don't know how you are for time or what you've got going on.

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855a4e  No.8672

File: 4bc81d732f5374b⋯.jpg (62.89 KB, 668x374, 334:187, 4bc81d732f5374b3836ca4a8fa….jpg)

>>8669

Bon Apetite, GYB.

Thanks again for your awesome support, as always. You're such a rock.

o7

TEACH OUT

Hope to see you next week.

Thank you, everyone.

o7

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a69408  No.8673

>>8671

yes will continue with Q&A, enjoy it (i learn a lot). I've already grabbed some stuff, will grab more, no worries. I have time - in a lockdown state, kek. plenty of time - and would do anyway.

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855a4e  No.8674

>>8673

Ah, that's superb. Thanks a million for collecting.

Thanks for your support GYB.

Nice to be locked down when we can use our time here.

Blessed.

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6bc65c  No.8675

>>8654

>>8647

>>8652

thank you for all you do

I was just having fun

I'm glad you enjoyed it

I wish I could do more to help

Godspeed

WWG1WGA

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e71e45  No.8676

Late for class but here,,,

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855a4e  No.8677

>>8427

>One way, i think, is to promote them more

>it's important to honor all who serve, imo.

Absolutely. Personally, I'd always thank anyone who helped me out.

It could be that the baker's realaly busy. If coming in at 600, that's a hella hectic rush to get the nb up in time.

We can work on honoring note takers more though.

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855a4e  No.8678

>>8675

A pleasure.

You're helping immensely as it is Rusty, your support is invaluable. A yuge thank you.

Well done for spotting him, I didn't notice for ages, as teaching, so…. nicely done.

It was fun… kek, and it's GOOD to have fun.

o7

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855a4e  No.8679

>>8388

It depends what time you're baking anon.

It sounds like you would enjoy baking on Nite or GraveYard shift, at first, where there's plenty, plenty time to inspect notables and respond if you like to, even get into researching yourself if it's quiet enough.

On faster threads that's just not possible, but if you start on slower threads, get into it then work up towards the faster threads, that's a good plan.

In reality, if you can gather 7 - 10 good notes per bread, and at every batch post, ask anons if you've missed anything, you're good. Material will always be reposted and caught/ nominated if really unmissable.

Anons are good at reposting.

You could always add with your 'Fresh Bread' post,

New baker - Anything important missed, please repost. TY

Or something like that.

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855a4e  No.8680

>>8676

Sorry you missed it anon, but there's a tonne of great info in the thread, and if you like, you can watch the training videos here -

>>8663

You can practice as well, and any questions just post them here, the bakers usually pop in and will answer. And, you can take any questions to next week's class as well. Hope to see you, and thanks for coming.

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855a4e  No.8681

>>8318

Kek

There is indeed, "always something"

Never worry. I don't and do things like that all the time. We all do I think.

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855a4e  No.8682

File: da53fe06925e7a0⋯.jpeg (116.42 KB, 500x564, 125:141, da53fe06925e7a0e2126300b6….jpeg)

>>8274

>>8274

>>8274

Top dough there Rusty, delicious.

Respec'

o7

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e71e45  No.8683

>>8680

Thank you Rusty, will work through it slowly and will post any questions, here.

FYI thank you for reassuring us its okay to ask questions.

Will make a new comms board soon.

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e71e45  No.8684

>>8680

Soz, not Rusty nm kek

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855a4e  No.8685

>>8684

>>8683

No worries anon. kek

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6bc65c  No.8686

>>8678

it is good to have fun

those posts stood out to me like a sore thumb

I'm glad it was amusing

it seemed the spirit of "argues-with-shills" was with me tonight

KEK

>>8682

most of that dough came from another anon's work. I just changed the 'filler' in the very top

>>8075

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a69408  No.8687

Is there's any anons that want to do some note-taking or baking on gy, come on over and let me know, i'll be accepted handoff in a few minutes

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e71e45  No.8688

>>8351

" I personally go from top to bottom because it reads like the bread (as if you were reading only the notable posts from the start to end of each bread). That doesn't really matter though"

I would like to clarify this point, are we to record notables ascending or descending order?

I find it difficult to put it in upside down. What was the original thought about reversing the notable order to the read order? Because I can get use to it.

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e71e45  No.8689

File: 025ce81c637a375⋯.jpg (95.37 KB, 1280x720, 16:9, Fresh_Bread.jpg)

FRESH BREAD

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e71e45  No.8690

>>8482

Like this one very much!

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5b0394  No.8695

>>8532

Yes, that's clear now.

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5b0394  No.8696

>>8679

Sometimes I wake up at 2:30 or 3; Then I go back to sleep sometime in the morning and sleep til 10 or 11.

If that happens I can try it out. Will watch the videos in the meantime. At 11pm I'm usually wasted/ tired. Surprised "Night Shift" starts at ~ 7 :30 .. Night shifters chewing at the bit" to get started even in early evening? It seems busy at those times though.

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5b0394  No.8697

>>8667

So I could practice there?

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91a262  No.8698

File: 42f2342fe9cc981⋯.jpg (139.67 KB, 1182x1363, 1182:1363, bllDcCXbBklj.jpg)

File: 45ba139e8607e7c⋯.jpg (159.27 KB, 1182x1363, 1182:1363, lDcCXbBklj.jpg)

First rough image//notables

Work on it more after outdoors work is done

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855a4e  No.8699

>>8688

It's up to you how you do it.

Traditionally they've been logged bottom to top, but up to you.

>>8690

That's great, happy to hear.

>>8697

No, this is where we practice baking, the board name is /comms/.

The link to the catalog is below, and you can practice making new threads there, as shown in the training videos here -

>>8663

https://8kun.top/comms/catalog.html

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855a4e  No.8700

>>8696

>Sometimes I wake up at 2:30 or 3; Then I go back to sleep sometime in the morning and sleep til 10 or 11.

Graveyard until whenever you can would be great for you then. GYB who is instructing in this thread usually does from 2-4am, give or take.

He's always looking for someone to take the bread from him at that time, or earlier so he can have some time off / a break.

>>8532

By nightshift I mean 11pm - 3am, give or take. As soon as it's dark, ET time anons say 'nightshift', but traditionally nightshift's been from 12 midnight through until morning.

Things change though, constantly evolving as you'll know.

From 5 - 11pm it is a busy shift. Dayshift is as busy. Saturdays and Sundays are quieter. They could be good for you to bake at first as well, if you're ever around then.

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855a4e  No.8701

>>8696

Once you feel comfortable, GYB will be happy to help you around that time, when he's usually on.

Here's a post from him here ITT - >>8687

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855a4e  No.8702

>>8686

Thanks Rusty. Nice amend!

>>8687

Beautiful dough, baker!

Love it. Nice work. Verrrry nice work.

>>8686

>it seemed the spirit of "argues-with-shills" was with me tonight

haha, the spirit can come quickly. Hopefully he doesn't come back, thanks again to you and us all.

KEK

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91a262  No.8704

>>8702

What do you think of >>>8698

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855a4e  No.8705

>>8698

>>8704

Think it's brilliant anon, super layout, nice and clear, everything quickly scanable, perfect.

We can use.

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a69408  No.8707

File: 55af1ebcb26af7c⋯.png (14.42 KB, 955x113, 955:113, include_the_op.png)

anon just made the request to "include the OP" in notables, not sure what he's asking for. Thoughts?

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855a4e  No.8708

>>8707

Could he mean the link to the thread?

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855a4e  No.8709

>>8707

>>8708

I'd ask for more info.

"Can you describe again what issue you're having when checking past notables, and what would make it better?

Do you mean a link to the actual thread?"

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91a262  No.8710

>>8705

o7

Excellent was shooting for K.I.S.S.

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a69408  No.8711

File: 34624693b484cdc⋯.png (37.4 KB, 1395x192, 465:64, include_the_op_anser.png)

>>8709

i did ask for more info - same time as i asked here, here's anon's response.

He wanted the OP (original post, not page 1 of the dough in this case) for context–his response made it clearer). one of the problems with anons or bakers giving feedback sometimes is that it's not really clear what the criticism is about.

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a69408  No.8712

File: 510047180420eb2⋯.png (30.2 KB, 700x221, 700:221, video_capture_free.png)

Also asked whether there is a free program that does video capture. don't know what VLC is but will check it out.

Would like to find tools for anons, but actually more for bakers (i.e, to list in the bread dough for this class). As a baker, I do a lot of video embeds with snagit. And then there is the video downloader for twatter that i just did a tutorial on (don't know whether it's added anywhere yet but it will be, did it yesterday).

but in addition to twatter, there are vids from articles that can't be embedded but can be screenshot.

Because i bake late, i have time to do those screenshots and do quite a few. But wanted a tool that's few, snagit's not pricey but not free.

Need to check out the program nb is using to do vids for the class too - also see which are for mac and which for pc's.

anyone want to safely download Windows Movie Maker?

microsoft stopped supporting it, stopped providing downloads, and replaced it with an incredibly bad POS program. watched an experienced user evaluate it, a truly "for KEKS" video.

But got this link from an anon fren on /qrb/ and downloaded WMM:

http://web.archive.org/web/20170112124505/http://wl.dlservice.microsoft.com/download/C/1/B/C1BA42D6-6A50-4A4A-90E5-FA9347E9360C/en/wlsetup-all.exe

Don't know whether it does screen capture, probably not. But once you've got a vid, it is a simple editing program that's easy to use. I still have to see exactly what it can do, tho. Just downloaded it on Win10 machine.

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a69408  No.8713

>>8712

last page of dough is for baker resources

so the goal is to gather good bakering tools like free screenshot programs, video editors, jpeg converters, or anything else we can potentially use in our work. Or to develop/modify existing tools (like modifying the baker's tool app so IT JUST SHOWS NEW Q POSTS–nothing else).

Any resources you have, post em here and i'll try to include them in the dough. If you have instructions on how to download or use, even better–can include a link.

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e71e45  No.8714

File: d0fac8c082d895d⋯.jpg (7.44 KB, 211x239, 211:239, vcl.jpg)

>>8712

VCL is the best player for movies and it is free.

The logo is the orange and white hat, kek.

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e71e45  No.8715

File: d0fac8c082d895d⋯.jpg (7.44 KB, 211x239, 211:239, vcl.jpg)

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6bc65c  No.8722

>>8711

>it's not really clear what the criticism is about.

seems to me the anon is complaining about the occasional error where baker doesn't use the actual notable post but the nominating post or another post that makes a comment about the notable post

in this case OP means the actual notable post

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a69408  No.8728

>>8714

>>8715

thx a bunch.

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a69408  No.8730

>>8722

that makes sense

linking to the nom is easy to do in a fast bred

shills often seem silent during the same bred

then during next bred, quite vocal about baker mistakes

after they can't be fixed!

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a69408  No.8740

test

main board almost down, it's so laggy

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e71e45  No.8751

>>8740

Hello Baker, here again, just did 4 practice bakes and pretended in the last one, in real time.

Took some 'notes' in the last one. Stuffed up a lot today, it was fun! kek

This is such a great thing for me. Instead of frivolous musings, I am now seeing at the board as a…. well its something, isn't it!

Got to go, have a great bake.

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e71e45  No.8752

>>8728

I like it when I get this red ID colour!

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a69408  No.8753

>>8751

congrats, anon!

getting the baking bug?

(yes, it's a real thing)

i baked many times along with RL in /qr/

til i was finally ready

and took the leap!

can't check bake right now, i'm bakin and shills are active

but will later

o7

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7f63a7  No.8755

>>8753

Ty, yes still taking my time and doing a little bit everyday, building on understanding and timing.

Thinking about how it is for the anons who dig and how their notes are organised, thinking about the anons digs and how that helps Q legally and others to understand 'what has been going on'

JFK files 2021, Kenny Rogers passing it seems to be getting quicker..

Am phonefagging and will watch from the side lines, for the next 6 hours. If I see anything will post in /qr/.

Tyb

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7f63a7  No.8756

>>8753

Todays effort was an abundance of embarrassments. Maybe just look at the pictures… He he he

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a69408  No.8757

>>8755

>diggers

am always thinking about diggers.

important thing to consider.

>>8756

don't be embarrassed. baking is full of mishaps, just the nature of the task.

o7

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7f63a7  No.8758

>>8755

I'll post here too.

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855a4e  No.8759

File: 18b98ba8e01b28e⋯.jpg (130.49 KB, 1385x747, 1385:747, 7287_Mar_21_04_24.jpg)

File: fbcdb5a51c6b3a1⋯.jpg (75.28 KB, 1409x595, 1409:595, 7286_Mar_21_04_24.jpg)

File: bfa46d0e5dee906⋯.jpg (9.06 KB, 619x112, 619:112, Video_Limit_8kun_16mb.jpg)

>>8712

>>8713

I'm using Bandicam Screen Recorder, the free version.

The free option retains the Bandicam logo in the videos. It's for Windows and not supported by Mac.

Very simple to use, I took around 30 mins to check out the menus and options and try a few test videos.

For teaching, what I like about it is that it can show mouse clicks, with different colors for left and right clicks (if you want to, it's an option). The mouse clicks are also shown very clearly on the videos, really important when creating instructional material. Often, in instructional videos you can't see this so clearly making it trickier to follow.

The paid version of Bandicam is $39 per pc for a one time license.

For creating professional material for a client's use I'd be happy to pay for a licence, however for here it's not important that the logo shows.

It can also record your webcam within the screen recording along with sound. It's used for taking screen videos in gaming, so has all features needed for that.

It does what it says it does with nice features and interface and a very short learning curve. Highly recommended.

https://www.bandicam.com/downloads/

There's also a free add on, Bandicut, which you can use to edit, cut and join your videos. Haven't tried it yet.

https://www.bandicam.com/bandicut-video-cutter/support/start/

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855a4e  No.8760

>>8759

8kun video limits -

The last pic above shows the 8kun video upload limit which appears to be just over 16.5mb.

As such, video size needs to be a big consideration when making videos for upload to 8kun.

One of the largest baking training videos is 15mb and is 1:26mins. Gives you an idea.

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a69408  No.8761

>>8759

thx for the info.

will bandicam do text overlays?

i'd like to learn how to do that.

think windows program will do.

ps what are you doing here in the middle of the night?

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855a4e  No.8762

File: 33dc1419fe2ab01⋯.jpg (129.19 KB, 1272x800, 159:100, 7288_Mar_21_04_52.jpg)

File: 3c6d3313c5ab4f9⋯.jpg (93.1 KB, 1319x763, 1319:763, 7289_Mar_21_04_53.jpg)

>>8710

>shooting for K.I.S.S.

You aimed, kek.

Always the best way. Thanks again anon, they're excellent graphics.

o7

>>8712

>there are vids from articles that can't be embedded but can be screenshot.

Probably not the most elegant solution, but to screen record them on Bandicam could be a good workaround for grabbing from varying sources.

When looking for a recording solution for creating the baking training videos I asked a friend who I know prefers open source software. He does a lot of all types of recording (screen and self with music edited in). Here's what he recommended -

"So If I'm recording myself, video or screen video I use OBS.

If I'm just using still pics or video cuts off web I use Kdenlive and use Audacity to record audio taking pics and vids and audio into Kdenlive as clips and mixing in."

I downloaded Kdenlive but haven't looked at it yet. OBS I've had for a while but also haven't looked / tested it out.

https://kdenlive.org/en/

https://obsproject.com/

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855a4e  No.8763

>>8761

Yw.

No, it doesn't do that unfortunately.

That'd be great.

Slept super-early and just up. Strange time kek. Sleeping pattern all messed up just now.

Great to see the new bakers getting into it.

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a69408  No.8764

>>8762

Will let you know what i can do with Windows Movie Maker. Can probably get help if i need it from the anon on /qrb/ who recommended it and provided the safe link.

the two things i want to do are text overlays (think they are called text pop-ups by 'those who know') and video compression bc of 8kun's limits. If you ever want to do a longer vid, endchan allows a whopping 350mg file. Can start a video thread on endchan qrbunker if ever needed, i can pin it. Although it won't move anyway for months or years!

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a69408  No.8765

>>8763

Yes, it is a strange time. Vigilance is needed, so much is happening now. Was thinking tonite about a year ago, what was happening then–and how to keep things together on the board, whatever happens around us.

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855a4e  No.8766

Saving Video

I just grabbed raw video data of C-Span, it's actually easier than I've imagined.

1. Basically, navigate to the website that contains the video you want and let the video play for a second. Right click on any blank field of the website (No ad, no link, etc.)

Press Inspect. In the newly opened window click on "Network".

Type "m3u" into the search bar of the Inspect window. (pic related)

(The last two have no particular order)

Looking at the results, there will be one particular containing "Status Code: 200" or "Active". (pic related)

That's the one you're searching for. Above Status Code 200 you can see "Request URL", copy that URL.

2. Now Open VLC media player. You can download it for free here:

https://www.videolan.org/vlc/download-windows.html

Also available for OSX and Linux

3. After opening it click on "Media" on the upper left hand corner.

4. Press Convert / Save.

5. In the newly opened "Open Media" window switch to the "Network" tab.

6. Now paste the URL you've previously copied and press "Convert / Save".

7. Set a destination for your video to be downloaded to, and press "Convert".

Wait until the process is finished and your video will be downloaded at the destination you've chosen.

PS: I'll link the video that you can see in the picture as an answer to this post, it'll just take a few seconds to upload it.

Or better: Try downloading it on your own, it's a 3 minute video, thus it won't take too long. → https://www.c-span.org/video/?c4662897/rep-devin-nunes-briefs-press-committee-cindings

ARCHIVE EVERYTHING OFFLINE.

Best wishes,

German Tech fag

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855a4e  No.8767

How to take a clip from a YT video

- Copy a YT video link

- Open https://ytcutter.com/

- Paste the link in

- Enter the time to start and end

- Preview and tweak if needed

- Download

- Share it around

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855a4e  No.8768

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7f63a7  No.8769

>>8767

>>8768

Whoohoo I really wanted these. Ty Teach.

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7f63a7  No.8770

>>8768

I'll give you this, from another anon

Kek.gg

Meme maker

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7f63a7  No.8771

Kek.gg

Is good because it alegdly strips doxing data from pics

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a69408  No.8772

>>8766

>>8767

>>8768

so you are listing resources and giving instructions for use. Great!

Great for both anons and bakers – once developed, could put a bun in both doughs of links to these tools and tips on how to use them. (btw, the link to baking school thread now in the baking section was by anon request.)

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7f63a7  No.8773

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a69408  No.8774

>>8766

want to add to dough

what program are you using at the start–bandicam? VLC?

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a69408  No.8775

>>8774

next post is a rough update of baking resources page that includes the new stuff. can be better organized but will sort of throw stuff in and organize it on the fly.

we can also trim as we go, keeping the key stuff visible and putting secondary info into links.

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855a4e  No.8776

>>8711

>>8722

>>8730

That's good it was clarified. A simple baker's mistake then, which is easily done and should be caught by anons in-thread at the time.

We can maybe add it to our baker's 'tips' list, alongside checking the notables thread numbers are correct, for the notables aggregator sites.

>>8713

Great idea, that'll be so useful. And yes, I just looked through my tools box and posted what I had. Feel free to reformat /whatever you want to do with them.

>>8751

>>8755

Godspeed, new baker. Happy to hear you're having fun. It really lets you see the board through different eyes doesn't it. Another new baker said the same. Glad you're catching the bug. Keep on doing what you're doing. Link your practice breads from here to there, so we can take a look and feedback, if you like.

>>8755

>>8757

Same here, always thinking about the diggers.

>>8765

The ride never ends. kek

>>8769

Nice. YW. Those 2 are super-useful. Thanks for the kek.gg as well.

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a69408  No.8777

>>8775

OTHER BAKING RESOURCES

Baker's grab bag

* Baker's Tools App (Version 0.7.1): >>6646, >>6650, >>6652, >>6654, >>6656

* Try Atom as a text editor for Macs: >>6925, >>6934, >>7055, >>7070

* Meme-making app: kek.gg >>8771

Baking tools

* Quik Pic bake instructions >>7549

* Original baking video: >>7076 (how to make room for new notables)

Free tools for video screenshots & production

* 8kun video limits >>8760

* Bandicam Screen Recorder >>8759, >>8762 (also: OBS, Kdenlive, Audacity)

* VCL player >>8712, 8715, >>8766

* Windows Video Maker for Win 10 (safe download link) >>8712

* Using YTCutter to take a clip from a YT video >>8767

* Twitter Video Downloader download >>8768

* Forensically (Foresics Magnifier): https://29a.ch/photo-forensics/#forensic-magnifier

Dealing with Notables

* Ten Baker Tips for Notables >>8177

* Asking anons to state the main point >>8237

* Anon tips for better notables: >>>/qrb/41937, https://pastebin.com/yq7wQyvn

* Baker on what he looks for in notables >>8351

Baker Tips based on Real Baking Situations

>>6331 #01 - Ghosting a bred

>>6331 #02 - Baker changes

>>6378 #03 - TOR baking

>>6651 #04 - Defeating shills with humor & facts

>>7339 #05 - Please announce you're baking (#11 too)

>>6892 #06 - Baking/note-taking protocols

>>7181 #07 - Use RED TEXT and BOLD in handoffs

>>7363 #08 - Try to notice when a cat is baking

>>7911 #09 - Respecting other bakers' notables

>>8169 #10 - Make sure to copypasta the whole page

>>8173 #11 - Announce you're taking responsibility

LIVE example of a picking up a mid-bread bake

Baker picked up a ghosted late night bake & posted it for new baker:

>>8203 previous baker ghosts

>>8204 new baker in the kitchen

>>8211 notables @600

>>8215 notables @650 [was also a final in bred @720]

>>8219 baking in progress (create a thread - page 1)

>>8223 posting pages 2, 3, 4

>>8224 last bits (dough post & fresh bread post)

this dough will change as we collect new resources & refine what's here

NEW ADDITIONS WELCOME

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a69408  No.8778

>>8776

re diggers:

this matters coz diggers get frustrated in situations where they do a lot of work and feel like baker doesn't see the value. sometimes, diggers need to better present their material; other times bakers need to be a little more responsive. (bc this is a chan, bakers can sometimes be gruff and uncommunicative–actually much like bakers and cook IRL!)

good discussion topic sometime.

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a69408  No.8779

>>8777

fixed dead link

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855a4e  No.8780

>>8773

Top tool anon, thank you!

Just watched the tutorial. Very nice. Saved.

>>8774

I haven't tried this at all.

>>8777

Tasty bun there. Wow. Thanks baker.

>>8778

Absolutely, was going to say the very same. I like to help them out if the post is missing something, or suggest what would help to make it notable.

99.99% are really responsive and appreciative. Would make a really good discussion for here. Made a note.

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2bcb67  No.8781

>>8776

>>8149

>>8155

>>8161

>>8257

>>8264

>>8716

>>8723

>>8741

All the practice breads so far. It got worse as time went on. Nm

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2bcb67  No.8782

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2bcb67  No.8783

>>8773

>>8780

Capcha changed my Id. Ty Teach.

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40f40f  No.8785

File: c2637037727a2c1⋯.jpg (25.46 KB, 1008x330, 168:55, RUx7a62rya.jpg)

>>8762

Anyone with a PC and modern NVidia card can screen record/capture with NVidia Geforce Experience.

Just FYI

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6bc65c  No.8786

>>8777

>* VCL player >>8712, >>8715, >>8766

tis named VLC (Video Lan Client)

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6bc65c  No.8787

>>8778

>good discussion topic sometime.

I agree

the diggers and the resulting notables are the primary reason this serial thread has been kept going for over two years

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a69408  No.8788

File: a2002629e1e6246⋯.jpg (8.35 KB, 275x183, 275:183, bread_making_9.jpg)

>>8778

Comments on gruff "8chan-style" baking vs "WWG1WGA-style" baking

Just saw this in action, two 'old style' bakers who were either uncommunicative or negative in their comments (also reflected in notables). First, a muh joos baker (not compd but definitely anti-Jew & pretty cutting) and second, a baker who posted exactly twice during the bread - notables @500 and FINAL only. Breds did get baked but not the best situation.

This kind of baking is typical of terse "chan" style. Gives the impression of arrogance or being comp'd. Discouraging to anons, espec. diggers. It's doubtful that this take-it-or-leave-it kind of baker will ever change. But new bakers can be shown the advantages of a more partnership-type baking style.

WWG1WGA baking

Anons want to help bakers. But bakers need to show them why they are requesting certain things and also why they make certain decisions. Can be a challenge, but something to address in baking school.

Another challenge is to be as impartial as possible - so that anon claims of unfairness are not true. Good to be aware of the "board norms" when it comes to notables (meaning what anons like to see in notables and what they do not). We all have preferences but they should not override what anons as a group prefer in terms of content.

Bakers who can't do that will get anon complaints–which is healthy. We need to be able to listen to legit complaints and make changes when necessary.

Dealing with shill complaints

We also need to distinguish complaining anons from shills–angry anons can should like shills sometimes but there is a difference. When you respond to an anon, he will usually appreciate it, even if he disagrees. Obviously, shills don't have the same attitude and it only takes one or two posts to see the difference.

Another very good topic would be how to deal with skillful shill complaints/attacks and "team" shillery (e.g., where one shill does a weird "analysis" or report–often a fake q proof–and one or more shills noms it. Sometimes anons get caught up in it, too).

There ARE ways of dealing with stuff like that, and we can share our experience with newbies here. I turned down a shill nom last night after a thoughtful anon had already named 4 reasons post was not notable. I then followed by stating i wouldn't notable this post but that anon could try a different baker or bred if he wished. And got ZERO pushback.

Baker role in creating a good atmosphere

Bakers set the tone for each bread with the Title, the Dough post, and their remarks/notables. When baker is tense, the anons are tense – and shills take advantage of that. When baker is funny, positive, encouraging, anons can work and shills can't get a foothold.

Just my two cents worth. Thoughts?

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a69408  No.8789

>>8788

Dealing with shill complaints section:

"angry anons can *sound like shills"

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a69408  No.8790

>>8786

thx very much, fixed in dough now.

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9ac99c  No.8792

https://www.invidio.us

This platform copies every youtube vid, restricted or not and no advertisments, no sign up.

Look up the meaning of invidious kek

https://www.invidio.us

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9ac99c  No.8794

Shitposting to check the time

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a69408  No.8796

>>8794

to check the time??

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9ac99c  No.8797

>>8796

Oooh busted..

Hello Baker, student baker here, checking time difference. Very quiet on /qr/

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9ac99c  No.8798

:)

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a69408  No.8799

>>8797

>busted

keks.

yeah, qr/ ispretty quiet. just got off duty. but always, just when i think i can relax, things have a way of picking up–just about the time i'm slowing down. GY has never been this busy. It's not busy compared to daytime but it's sure brisk compared to what it used to be. also a lot more productive and fewer stoned and drunk anons plus crazy shills.

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a69408  No.8803

File: 1ae0496098d09af⋯.png (835.59 KB, 4200x3600, 7:6, Baking_Tip_11_Announce_You….png)

Baker Tip #11: Announce You're Taking Responsibility

Whether you're note-taking or baking, you want to let other anons know you are the one doing the job to eliminate duplication and also end of bread confusion.

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9ac99c  No.8804

>>8803

Good, ty for making this all clear. Spelling it out means a deeper comprehension for me and others. Grateful to you and all the extra effort, Baker.

Your work is making me a Great Baker.

I am determined to get a computer next week. Load it with anti virus soft and Vpn and help out.

o7

Maybe a bit motivated, after realising reality this evening. Bit tough…

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a69408  No.8806

>>8804

one day at a time.

no worries, no hurry.

o7

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a69408  No.8821

File: 3899aa397144058⋯.png (390.66 KB, 1496x2271, 1496:2271, Baker_Tip_12_Embed_Baker_C….png)

Embedding Baker Changes

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a69408  No.8822

File: 3899aa397144058⋯.png (390.66 KB, 1496x2271, 1496:2271, Baker_Tip_12_Embed_Baker_C….png)

>>8821

redo, to provide more context:

Baker Tip #12 Embedding Changes

Just provides more info - and gives bakers the chance to show the contribution of the note collector

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a69408  No.8823

File: 4c288b9cb2570c2⋯.png (950.66 KB, 2042x3773, 2042:3773, BAKER_TIP_13_WATCH_OUT_FOR….png)

Baker Tip #12: Watch Out for Unknown Bakers Bearing Gifts

A coupla of breds ago, an unknown baker offered relief to on-duty baker. Baker needed some time for IRL and said yes. Bread went faster than expected. When Baker returned, he realized it would be better to let second baker bake; said he'd bake the next bread.

What he didn't know: baker never posted after the relief offer. Never posted notables.Somehow, anons didn't notice, even at the end of bread. Eventually, when no new bread appeared, two ebakes appeared.

No blame here. But does show two things:

1. it's good to track what's going on in every bread.

Not just bakers, but anons. If no notables appear by 400, ask for them. If they don't appear, there's still time for sometimes to take on the bake.

2. It's good for bakers to know with whom they are dealing.

Daily bakers do know – all six to eight bakers have baker icons, nick-names and/or pastebin id's. Still hard to use at times because bakers often get criticized for using them.

But baker names facilitate good /comms/, especially since @fastjack put an end to BV baker checks, which were very helpful. Nobody else can do those checks on IP hashes, so baker names are the only viable alternative (not as good but still useful).

Just my two cents worth.

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a69408  No.8824

File: 4c288b9cb2570c2⋯.png (950.66 KB, 2042x3773, 2042:3773, BAKER_TIP_13_WATCH_OUT_FOR….png)

>>8823

type fixed:

Baker Tip #13: Watch Out for Unknown Bakers Bearing Gifts

A coupla of breds ago, an unknown baker offered relief to on-duty baker. Baker needed some time for IRL and said yes. Bread went faster than expected. When Baker returned, he realized it would be better to let second baker bake; said he'd bake the next bread.

What he didn't know: baker never posted after the relief offer. Never posted notables.Somehow, anons didn't notice, even at the end of bread. Eventually, when no new bread appeared, two ebakes appeared.

No blame here. But does show two things:

1. it's good to track what's going on in every bread.

Not just bakers, but anons. If no notables appear by 400, ask for them. If they don't appear, there's still time for sometimes to take on the bake.

2. It's good for bakers to know with whom they are dealing.

Daily bakers do know – all six to eight bakers have baker icons, nick-names and/or pastebin id's. Still hard to use at times because bakers often get criticized for using them.

But baker names facilitate good /comms/, especially since @fastjack put an end to BV baker checks, which were very helpful. Nobody else can do those checks on IP hashes, so baker names are the only viable alternative (not as good but still useful).

Just my two cents worth.

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a69408  No.8825

File: 9d591ff1aacae9b⋯.png (457.85 KB, 1518x1860, 253:310, Baker_Tip_14_Pastebin_ID_d….png)

Baker Tip #14: Use named pastebins to defeat shill complaints

In this example, a shill wants a global notable "for bakers to carefully check sauce and not bake disinfo."

Bakers always try to do this, despite tight time constraints and the inability to dig while baking.

The shill's real purpose is to try to embarrass bakers and discourage anons from baking.

But anons didn't go for it: they rejected the idea and made fun of the poster.

One shill replied with the unconvincing argument that 80% of bakers are "comp'd faggots", etc.

Anon responded that 90% now have pastebins," meaning they put names on their pastebins, so anons can know who's baking.

Anons like being able to check that out. Gives them more confidence in bakers.

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a69408  No.8826

File: a1f1e987325df1f⋯.png (465.76 KB, 2048x2961, 2048:2961, baker_tip_15_shill_wants_b….png)

Baker Tip #15: Responding to shills trying to suck up baker's time

This was pretty funny.

- Anon complaints that previous notable was not accurate. Notable is not even baker's but shill either doesn't notice or doesn't care.

- Baker makes a slight change to eliminate possible problems but shill isn't satisfied–wants baker to watch 2 video clips during a fast bake (1:05).

- Both baker and anons are incredulous; guy gets LOTSA responses, but persists–he's getting whiny now.

- "Anon" claims bred is 2 hours, can't believe baker won't take the time to watch a five minute video; baker offers to handoff, but shilly anon is undeterred.

- Last word: another anon gives the shill a piece of his mind.

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a69408  No.8827

File: 1844da356deadd1⋯.png (601.59 KB, 1661x2286, 1661:2286, Baker_tip_16_be_aware_of_m….png)

Baker Tip #16: Be aware of muh joos bakers

This is really just an extension of being aware as much as possible about what's going on in the kitchen–what shifts are regularly covered by certain bakers, what shifts are not, when ghosting is necessary, etc. Regular bakers mostly have pastebins now, which helps. They also have icons and nicknames. "Spot" bakers may or may not.

In this case, the baker posts muh joos memes and also makes some nasty comments about the Chinese as a race. This is not consistent with Q movement's focus on unity across peoples. But anyone can bake, so he does–and does so at a time when there is very thin coverage (late graveyard/very early am). If anons speak up, then they may have no baker. Best solution is to have more bakers–bakers who are tolerant of a wide range of views and do not make racial comments, especially when on duty.

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a69408  No.8828

File: f1b13fe74b95432⋯.png (651.36 KB, 1589x2091, 1589:2091, baker_tip_17_all_bakers_sc….png)

Baker Tip #17: All Bakers Screw Up!

The Cap shows three recent mistakes by experienced bakers. These mistakes happen every day and are no big deal. If you make a mistake and are new, fess up but also say you're new–it helps. When shills say you're comp'd, just laugh about it, that's normal.

Mistakes happen because baking is fast, dynamic and full of unexpected events like Q posting or the board going down. Comms between bakers are uncertain, so you never know what you'll find.

BOTTOM LINE:

There is no mistake that can't be fixed.

Even you completely screw up the dough, when you post it, either a lurking baker or oldfag anon will usually fix it within minutes and post the new pastebin.

Wrong bread number: BO will (eventually) fix it–use Report in the menu that pops up when you press the little triangle on the top left of each post. You may need to report it more than once.

———————-

In case you're still not convinced….

1. Got on the board yesterday recently to check something out and discovered the baker needed handoff. Day bread was @100–just enough time for setup. So grabbed it blind (that is, wo/reading notables or pb). Bred was much faster than expected–by the time i was set up, it was already at 300–with no notables yet. Scrambled to grab some and posted first batch @500. When almost at end of bread, realized that Q had posted PB! So there were still missing Q caps. But by the end of nb, all the caps got filled in and Q posts were current. Slight delay but no big deal.

2. When I was still pretty new, Q posted and I was 30 seconds late in my bake. Shill baked as well and Q posted in shill bake. It became the "official" bake even tho it had no dough (just bird images where the dough ought to be!)

3. After replatforming in Nov 2019, it was very hard to bake any bread. Server would drop breads that took too long to post. But not always! Sometimes, breads would just take 15 minutes to appear in the Catalog. Meanwhile, bakers would come along and, seeing no bred, do an e-bake. So there were lots of duplicates. One time, I successfully baked the "official bread," but then Q posted–which crashed it. Nothing I did could get it back. Eventually, Q posted in an e-bake duplicate.

on and on and on……

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a69408  No.8829

File: 378f1ae84fd220b⋯.png (517.37 KB, 1697x1613, 1697:1613, baking_tips.png)

Baking Tips Read Me First

New bakers often have questions about how to respond in different kinds of baking situations. This series uses a "case study" approach to show some strategies actually used in real life. The idea is to give new bakers options not to prescribe a "one size fits all" approach. It's also to get questions out on the table so they can be discussed.

Questions and comments welcome.

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a69408  No.8831

Page 4 of Current Baker's School Dough:

pages 1, 2, 3: minor updates to dough

current pastebin: "https://pastebin.com/9Qh2Wn6x

dough may change before next class

-----------------------------

OTHER BAKING RESOURCES

Baker's grab bag

* Baker's Tools App (Version 0.7.1): >>6646, >>6650, >>6652, >>6654, >>6656

* Try Atom as a text editor for Macs: >>6925, >>6934, >>7055, >>7070

* Meme-making app: kek.gg >>8771

Baking tools

* Quik Pic bake instructions >>7549

* Original baking video: >>7076 (how to make room for new notables)

Dealing with notables

* Ten Baker Tips for Notables >>8177

* Asking anons to state the main point >>8237

* Anon tips for better notables (bakers can tell anons): >>>/qrb/41937, https://pastebin.com/yq7wQyvn

* Bakers on what they look for in notables >>8351, >>8315, >>8698

Free image/video screenshots & production tools

* Image screenshots PrtSc/snipping tool + MS-Paint https://youtu.be/KvXxCE1gxOE

* 8kun video limits >>8760

* Bandicam Screen Recorder >>8759, >>8762 (also: OBS, Kdenlive, Audacity)

* VLC Player >>8714, >>8715, >>8766

* Windows Movie Maker for Win 10 >>8712

* YTCutter (makes vid clips from YT) >>8767

* Twitter Video Downloader >>8768

* NVidia cards (can screen-capture vids) >>8785

* Forensically (forensics magnifier) https://29a.ch/photo-forensics/#forensic-magnifier

* ShotCut NLE (open source cross platform video editor) https://shotcut.org/

* MFFmpeg (decodes & plays any format) https://ffmpeg.org/ >>>/qresearch/8507906

* Natron (cross-platform video compositor) >>>/qresearch/8507913

* Handbrake (good for transcoding) >>>/qresearch/8507921

* GIMP & GMIC (image editing) >>>/qresearch/8507956

* Invidio (copies YT vids, restricted or not, no ads or signup) >>8792

Baker tips based on real baking situations

>>8829 Baker's Tips - Read me first

>>6331 #01 - Ghosting a bred

>>6331 #02 - Baker changes

>>6378 #03 - TOR baking

>>6651 #04 - Defeating shills with humor & facts

>>7339 #05 - Please announce you're baking (#11 too)

>>6892 #06 - Baking/note-taking protocols

>>7181 #07 - Use RED TEXT and BOLD in handoffs

>>7363 #08 - Try to notice when a cat is baking

>>7973 #09 - Respecting other bakers' notables

>>8174 #10 - Make sure to copypasta the whole page

>>8803 #11 - Announce you're taking responsibility

>>8822 #12: Embed baker changes to provide more info

>>8824 #13: Watch out for unknown bakers bearing gifts

>>8825 #14: Use named pastebins to defeat shill complaints

>>8826 #15: Responding to shills trying to suck up baker's time

>>8827 #16: Be aware of muh joos bakers

>>8828 #17: All bakers screw up!

LIVE example of a picking up a mid-bread bake

Baker picked up a ghosted late night bake & posted it for new baker:

>>8203 1- previous baker ghosts

>>8204 2 - new baker in the kitchen

>>8211 3 - notables @600

>>8215 4 - notables @650 [was also a final in bred @720]

>>8219 5 - baking in progress (create a thread - page 1)

>>8223 6- posting pages 2, 3, 4

>>8224 7 - last bits (dough post & fresh bread post)

this dough will change as we collect new resources & refine what's here

NEW ADDITIONS WELCOME

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a69408  No.8848

gyb here.

Created an "Intro to Baking" draft 1. Wanted something short but complete. Will incorporate current draft into the dough but interested in feedback:

Intro to Baking

Qresearch is a 24/7 beehive of activity where anons post relevant diggs, memes and prayers. For this to be possible, there must also be bakers for every bread–which is why the Welcome message calls them "the core of this board." Not because they are better than others but because without bakers, the board could not exist.

Bakers perform several key functions:

First, they maintain the infrastructure of the board (the "dough), keeping it clean, tidy, and up-to-date.

Second, they manage the transition from one bread to another by "baking the bread."

Third, they collect notable posts that are posted at the top of each bread. The main purpose of notables is to alert anons to breaking news, digg updates, Q proofs, and anything else relevant to our work.

In addition, bakers set the tone for each bake. Because of their central role, the baker's demeanor affects everything on the board. So it pays to cultivate openness, tolerance, and the ability to admit mistakes. Mutual respect between anons and bakers helps create great breads.

Anything left out?

Anything revisions recommended?

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a69408  No.8849

>>8848

slight revision/simplification:

Intro to Baking

Qresearch is a 24/7 beehive of activity where anons post relevant diggs, memes and prayers. For this to be possible, there must be bakers for every bread–which is why the Welcome message calls them "the core of this board." Not because they are better than others, but because without bakers, the board could not exist.

Bakers perform several key functions:

First, they maintain the infrastructure of the board (the "dough), keeping it clean, tidy, and up-to-date.

Second, they manage the transition from one bread to another by "baking the bread."

Third, they collect notable posts that are posted at the top of each bread, so anons can catch up on what's new.

In addition, bakers set the tone for each bake. Because of their central role, the baker's demeanor affects everything on the board. So it pays to cultivate openness, tolerance, and the ability to admit mistakes. Mutual respect between anons and bakers helps create great breads.

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6bc65c  No.8850

>>8849

seriously impressive work anon

very much looking forward to Thursday's class

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a69408  No.8851

>>8850

labor of love, teach

>class

yes, a great experience

especially enjoy freelancing during class

really fun

will show up before class

anons show up early, i was surprised how early don't have a tight schedule, can be here, do some Q and A.

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6bc65c  No.8852

>>8851

when it's baked I'll pin it

IF there is anything else I can do please let me know

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a69408  No.8854

>>8852

tx much,

o7.

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a69408  No.8867

>>8849

Intro revised, streamlined, formatted and put in dough. See below.

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a69408  No.8868

Intro to Baking

Qresearch is a 24/7 beehive of activity where anons post their diggs, memes and prayers. For this to happen requires bakers–which is why they have been called "the core of this board." Bakers perform several key functions: First, they maintain the infrastructure of the board (the dough), keeping it clean, tidy, and up-to-date. Second, they manage the transition from one bread to another (baking). Third, they post notables for each bread. Last, bakers set the tone for each bread via their choice of bread title and /comms/ with posters. When all goes well, baking is a fun & exciting opportunity to serve. When things get wonky and shills attack–bakers carry on anyway. Shadilay, fellow bakers!

Glossary of baking terms: TBD

FAQ: TBD based on Q&A and Tips

Q & A

———— Class #1 (2/13/20)

>>6237 How often do you post a Notables list? >>6244, >>6248, >>6266, >>6251, >>6278

>>6253, >>6471 What is "body too long"? How to fix? >>6253, >>6275

>>6252 When do you post next bread link to hit 751 (sniping)? >>6263

>>6283 Last notable post: any special formatting? >>6296, >>6297

>>6302 Better to make the updated pastebin before baking or after (and then post the dough)? >>6304

———— Class #2 (2/20/20)

>>6406 How to deal with "server too long" message? >>6423

>>6672 How do I put my text editor notables in pastebin? >>6673

>>6432 How to tell what is notable and what is not? >>6432, >>6434, >>6436, >>6450, >>6466

>>6513 Do real anons actually love the bewbs (or are they just a distraction)? >>6521, >>6523, >>6526, >>6532

>>6533 How do you make a new pastebin? >>6543, >>6537

>>6549 How much practice do I need? >>6550, >>6559

>>6570 How do you format a Q post? >>6573, >>6588, >>6597, >>6598

>>6630 How great is the need for bakers? >>6635

>>6693 What are the ////BREAK \\\\ in the pastebin [page breaks]? >>6694

>>6732 Do notables go directly in the dough/pastebin file or in a separate Notable file? >>6691, >>6732

>>6833 How to bake: Index vs Catalog? >>6834, >>6839

>>6779 What shifts need bakers? >>6781, >>6802, >>6806, >>6811, >>6822 [rt 6802], >>6824,

>>6845 Feedback on a new bake rt >>6842

———— Class #3 (2/27/20)

>>6908 How do you 'grab the dough'? 10 steps: >>6910, >>6924, >>6928, >>6949, >>6955, >>7042, >>7045, >>7049, >>7055, >>7070

>>6934, >>6938 What is "baker's tools" app & where to find it? >>6943, >>6950, >>6951

>>7073 Anon request for feedback on bake: >>7081, >>7086

>>6966 How does a baker keep up with notables (day, night, Q)? >>6982

>>6983 I got "body too long" - what to do? >>6998, >>7007, >>7015, >>7024, >>7040

>>6984 Anon: plz check my work? >>6994

>>7028 Do I need a pastebin login account? [no!]

>>6995 Max no. of breads in "Previously Collected Notables"? >>7033

>>7033 Can you avoid two-page notables by placing oldest breads in "previously collected notables? [yes!]

>>7025 Body too long: what's the limit? [~4500 char or 100 lines]

>>7030 Why are links in practice bakes green? >>7030, >>7035

———— Class #4 (3/5/20)

>>7193 Baking possible on a cell phone? >>7010, >>7205

>>7210 How do you know who is baking? >>7215, >>7218, >>7222

>>7236 I know I would choke if things got too hectic >>7240

>>7315 How do i get notable bun linked under previously collected notables? >>7319

———— Class #5 (3/12/20)

>>7735 What about sniping? >>7739, >>7752

>>7779 How can you tell a real baker from a shill baker? >>7781, >>7790, >>7803, >>7807, >>7821, >>7861

>>7833 How do i know which baker is baking? >>7838, >>7849, >>7851, >>7866, >>7884, >>7885, >>7906

>>7830 How do bakers delete posts? [they don't] >>7834, >>7837, >>7839, >>7842

>>7853 Should I get a pastebin account? >>7870, >>7875

>>8003 What is the "flood detected" message when baking? >>8011, >>8016

>>8024 Does baker include only anon noms in notables? >>8029

———— Class #6 (3/19/20)

>>8421 Notes: how do you keep up in a fast bred? >8432 >>8440

>>8500 What is "shadowing the bread"? >>8546

>>8679 Am I too slow to bake? No! >>8679, >>8698, >>8696, >>8700

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a69408  No.8869

class #7 dough so far:

https://pastebin.com/ve5LpMhR

Will return an hour before class today

Muh Collector said he had more to add before class, will check later & incorporate

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a69408  No.8870

File: c03b05fd7298201⋯.jpg (226.97 KB, 730x564, 365:282, Z_Alpha_Version_of_Dough_p….jpg)

>>8780

here's how I alphabetized the dough with each step plus the slides/videos for the class.

i'm thnking you are doing something similar….but in case you didn't yet, here's mine.

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a69408  No.8871

>>8870

question:

is there any way to make this whole thing available for download for anons wo/compromising anonymity?

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6bc65c  No.8873

>>8871

pack 'em all into a zip and post on a file sharing site?

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a69408  No.8879

>>8873

ok, true confessions. don't know too much about zipped files or sites where you can share a whole group of files–just learning about archiving. if you can give a step by step, i could probably follow. Maybe better to do it in this thread–if you have a breakdown, since it's not relevant to the next class. But now that i know it's feasible, i can probably figure it out or ask an archive anon. They always know!

link to Class #7

https://8kun.top/comms/res/8872.html#8878

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da1e17  No.9024

Did I miss it?? Is class over?? It's muh bday and fam had plans for me.

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da1e17  No.9029

Sighs

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a69408  No.9161

>>9024

next thread, anon.

try again next week, class #8, if you missed this week.

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6bc65c  No.9599

File: 0fecb5c13dc92d5⋯.png (43.1 KB, 712x241, 712:241, notice.png)

>>>/qresearch/8680832

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a69408  No.10386

File: 80e97ee2e0fb9e7⋯.png (224.76 KB, 389x291, 389:291, baker_bakin.png)

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