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/qresearch/ - Q Research

Research and discussion about Q's crumbs
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Welcome Page | Index | Archive | Q Posts | Q Proofs
Q's Board: /projectdcomms/ | Legacy Boards: /CBTS/ /TheStorm/ /GreatAwakening/ | TOR access: TOR link

File: 6567ce6dab282c2⋯.png (183.14 KB, 383x362, 383:362, 2022_08_09_9_35_05.png)

8db5be  No.17322317 [View All]

Come bake with us

This thread gives detailed info on how to bake & take notes, also tips. Contents: >>17322485, My First Bake: >>17322491

Updates

- Bread length is now variable: >17322538, >>18024561, >>17322538

- PROTO passes for regular bakers: contact BO @F4AL@protonmail.com

- Pls notable reports by planefags/boatfags >>18179893

- Offer bread up to other bakers: >>18061041

- How to split buns (when "body too long"): >>17242529

For New or Returning Bakers

- QR General Banners: >>17241736, >>18256310, >>18256339

- TOR Banner to use when graphics will not post: https://www.youtube.com/watch?v=MLCupx1UExg

- TOR address: http://w7m432cocr665kf5tlpcxojwldajr3njd2etcxwhpbrt44eemuxhp7ad.onion/qresearch/catalog.html

- Q drops, formatting template: >>17834798

- Baker's Lite JS (shows when Q is on the board, post count, etc): >>17241444

- How to do HANDOFFS and GHOST BREADS >>17241273

QUESTIONS?

Start with META thread (top row of catalog), where you can LEARN TO BAKE or TAKE NOTES. Just ask.

19 posts and 29 image replies omitted. Click reply to view. ____________________________
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ff2ccb  No.17322546

-

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ff2ccb  No.17322547

…..

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ff2ccb  No.17322548

..

;

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ff2ccb  No.17322549

File: bff1871575eb493⋯.png (173.33 KB, 713x411, 713:411, 2022_08_14_7_32_16.png)

NOTABLES

NOTABLES

NOTABLES

.

.

.

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ff2ccb  No.17322551

File: a6254f41b77ea41⋯.png (98.34 KB, 659x435, 659:435, list_your_notables_here.png)

NOTABLES OVERVIEW FOR BAKERS

Who Do We Collect Notables For?

- Anons who have missed some threads.

- Anons who check aggregators for news.

- Diggers doing research, especially in Qresear.ch.

- Unknown patriots who receive news far beyond this board.

Listing Your Notables

- List notables in reverse order with the latest at the top, or the other way around

- Delete the bottom notables as you add a new batch in your dough, adding the notables bun link to the 'Previously Collected Notables' section before you do

On Changing / Removing Notables

- Be on alert for if an anon requests a notable be removed

- If not yet baked, ask why – dialog. That will distinguish anons from shills.

- If baked, seldom done (unless inaccurate or baked by an unauthorized (banned) baker).

- Offer to add a sourced counter argument in your batch instead, adding a ref to the previous post

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ff2ccb  No.17322557

TYPES OF NOTABLES

- Notable diggs on Q posts, Q Deltas & Q proofs

- Digs on Q posts and relevant to Q posts

- Relevant news

- Videos and clips

- Side-by-side graphics

- Relevant and informative graphics

- Announcements by BO & 8kun Admin or Updates for Dough Resource thread (for Globals)

These are general guidelines and not set in stone; use your own discretion.

Noting Videos

- As bakers, some videos can be difficult to decide upon as we've no time to check the content

- In these cases you could either check the content or leave it out

- Exceptions to this could be clips from livestreams of protest or events

- Better when anons include a title, vid length and brief summary of the contents

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ff2ccb  No.17322561

File: c5b02a2fa5d708d⋯.png (202.75 KB, 966x1300, 483:650, Notables_updates.png)

HOW TO ORGANIZE NOTABLES WHILE COLLECTING

You can list your notables in ascending or descending order - baker's preference.

(if picking up from another baker, best to use his order).

When you click 'reply' on the post you want to note, then copy, you get the >> included in your copy.

This saves you time.

HOW OFTEN TO POST NOTABLES UPDATES IN THE BREAD

Possibilities -

- 200, 400, 600, final

- 300, 500, semi-final, final

Good idea to let anons LOOK AT WHAT YOU'VE GOT and give feedback sometime after 600 (that's the "semi-final" or "last call")

- Bread speed is also a factor.

- Timing comes through practice.

Considerations

- Posting notables earlyish goes a long way to assuring anons that the kitchen is in good hands

- Posting regularly lets diggers know their post is noted and saves multiple call outs

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ff2ccb  No.17322573

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ff2ccb  No.17322574

File: 3a1d27a0cc7a274⋯.png (128.57 KB, 452x631, 452:631, 2022_08_14_7_36_55.png)

File: 5cc1197f63ff03f⋯.png (348.25 KB, 1193x453, 1193:453, 2022_08_14_7_39_54.png)

WHAT MAKES A PERFECT NOTABLE?

The perfect notable has -

- A headline or clear description

- A synopsis / summary of what it's about

- An content excerpt if it's an article

- A link / links to good quality sauce (source)

- A graphic / graphics if relevant

* Keep in mind anons who will search in the future on qresear.ch and the keywords they'll search by

* Try to give anons all relevant info in the post and not have to go off-board get it

* 'We Are The News Now' – give it your best

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ff2ccb  No.17322576

TEN TIPS FOR NOTABLES

GENERALLY

1. Make descriptions informative but not too long; trim wordy ones down when you can.

Don't be afraid to shorten paragraph-like article and document titles.

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 see 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, especially if you have to ghost (leave before the end).

That's where anons and bakers look to find out if baker is on duty and there are notables posted.

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."

5. Look for special reports: planefags, boatfags, archives, etc..

Anons seldom nom these, but they are still worthy noting.

6. For noms for post that have NO description, ask for one.

These are usually anon diagrams, analyses & Q proofs. Hard to evaluate much less write a description. It's really 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.

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. Be open to communicating with posters

…by asking for sauce (or better sauce), requesting short descriptions/titles (especially for videos); or expressing appreciation for good work.

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 very early (around 640).

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

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ff2ccb  No.17322580

File: 37bd286c84c8612⋯.png (9.77 KB, 140x185, 28:37, Clipboard.png)

BAKER: WHAT IS NOTABLE?

Hard to completely determine because bakers don't all have the same answers.

Examples of stuff that's usually notable

1 - anything nommed once or twice by anons (assuming it's not obvious shills)

2 - anything newsworthy (aggregator model)

3 - anything relevant to recent Q posts

4 - anything relevant to ongoing Q "themes" (CP, DS, Saud/Rothschild/Soros influence, Clinton Foundation, etc etc - many topics here)

5 - relevant human interest stories nommed by anons

6 - regular reports, dough updates (Resignations, graphics, planefags/boatfags, etc)

7 - ongoing diggs, espec marked as such

(there's more–maybe anons can add?)

Questions arise over stuff like this:

- whether to include foreign news (or how much to include)

- whether to include 'for KEKS'

- when to include anon analyses (what are the stds?)

- how much sauce is needed and what kind?

- should we 'skim off the cream' or include both relevant and semi-relevant items?

- is there a limit to the length of notables list per bread (and should there be?)

- does bread speed matter? (late breads are much slower, can include more and do it easily)

- should time of day matter? (graveyard often has a lot of foreign news)

- include old news relevant to new Q's?

- include stuff for newfags? (i usually do not)

- include stuff already in qresear.ch but newly mentioned by Q or in the news (e.g., spirit cooking)?

- what about marginal sources? (realrawnews, sorcha faal, unknown bloggers, copypasta pubs, etc.) - where do we draw the line?

- keep obviously biased anti-Q/anti-Trump headlines or make them more generic: (i usually do that latter if the story is good enough to include despite the headline–or say "hit piece on x")

THERE ARE NO EASY ANSWERS TO MANY OF THESE Q's.

Use your discernment or ask for feedback from anons.

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ff2ccb  No.17322581

File: 6b482a03b7daf4f⋯.png (76.81 KB, 311x219, 311:219, Clipboard.png)

"How do you keep up with notables?"

So, I'm sorry but how in the hell do you guys keep up with anons posts and Notables?

I try like hell to keep up but hardly ever am able.

From four baker/note-takers

I

During a fast bread, i:

- rely more on noms, let anons do more heavy lifting. you do it long enough and it becomes second nature. Also helps if you have a decent internet speed (I don't which is why I can't do the entire bake and in this role). Suggest pairing up with a baker and doing notes for them first-most would not hesitate. Get proficient at that and the rest is a mechanical function

- don't always check for dups in qresear.ch.

- pass over current news items unless directly relevant to Q drops, current digs or POTUS' activities.

- barely look at anything that's hard to read or hard to grok fast. Let anons catch the really good stuff.

- Ask "anything missing?" or "any noms?" Put the ball in their court more.

II

Practice and a decent bit of memorization.

Once you have the ever-repeated shill material recognized, spotting big material becomes easier.

Reviewing Notables from a few days prior also helps with knowing when duplicate material crops up. Not a bad thing when it does - some Anons don't read the Notables, but many do and will appreciate a callback to prior breads if you can do so readily.

Once you have those things/materials in mind, "keeping up" is more of an automatic bullshit marker, whereby, once it's marked, you can spot the new and potentially Notable things with ease.

III

- You do it long enough and it becomes second nature.

- It also helps if you have a decent internet speed (I don't which is why I can't do the entire bake and in this role)

- Suggest pairing up with a baker and doing notes for them first-most would not hesitate.

- Get proficient at that and the rest is a mechanical function

IV

During Q breads:

- Focus on Q, first and foremost.

- Notables that are quick and easy to snag will make the cut; others will receive a "Please post at the top of next bread" request.

- If it's a Rally Bread or a major Q post spree that brings bread times to sub-30 minutes, Notables for that Bread are either

TO BE COLLECTED or NO NOTABLES OWING TO HIGH ENERGY

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ff2ccb  No.17322593

File: f96b676c09f7a41⋯.png (293.91 KB, 644x374, 322:187, 2022_02_04_1_42_20.png)

Long notable buns: Make Them Readable

Anons have strong opinions about whether notables should be long or short. Interestingly, it's often bakers who have the strongest preferences. It may because they see the bun as a bun where busy anons don't necessarily read the descriptions but simply catch up on news by hovering over the link and reading the headlines.

But there are a few ways to make long buns easier to read:

- Put the headlines on a diet.

cut out extra verbiage and unnecessary details

- Avoid 'kitchen sinking' - throwing every single post in on the same topic

skim off the cream and leave the rest

- Make mini-buns to consolidate info if necessary

tip: best mini buns are those with short descriptions following the list of links

- Try to group like items together if there are a lot of them.

Makes the topic easy to follow.

Search QResearch to avoids dups

If the shift is slow, ck to see if already noted in an earlier bread.

.

.

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ff2ccb  No.17322595

File: 61cbf6956e0fa5f⋯.png (349.4 KB, 898x446, 449:223, 2022_08_14_7_43_13.png)

Muh Collector on Notables

#7

I am NOT the authority with this and not in charge and don't want to be. If it helps..great..if not I am not going to be offended.

This is based on experience but also is the result of a lack of latency that others deal with..I don't have near as much as most of you…you can figure that one out on your own..based on location to a certain sub host (DRT). It's in the archive from Summer 2018. This all started because of gaps between bakers, saw a need and did it. Spend multiple hours a day here and watch much moar than I post although I do have high post counts at times but also put a lot of content in.

Notables are not the panacea of this board however if you do not spend many hours a day here you need a way to get quickly up to speed. That is why they are a great tool for everyone.

What you need in your bookmark folder:

Stand alone link to captcha so you don't get caught out when you drop. Having that easily available link is only going to save you frustration and time. Was moar prescient during notables creek for sure. Shout out to the baker who took the notes produced and baked them-that was fun but tiring. 15 hours a day for a week straight takes its's toll. use this: https://sys.8kun.top/dnsbls_bypass.php

It's also helpful to have an open link to the catalog/index while your bred is open. This is so the catalog can update your bred-this is not a big issue now but during the next DDOS it will allow the catalog to update your bred and not relying on the open bred to do it. I can't speak to the 100% effectiveness of this but it seemed to help when we came back on and during the many DDOS's of the last 2 plus yrs. The first bit of notables collection when 8kun came back on it helped for sure.

Link to 8Kun Index and catalog: https://8kun.top/qresearch/index.html, https://8kun.top/qresearch/catalog.html

This is for an easy return to the bred should you have technical issues, have my share of them still. If you are just starting out and have not baked encourage you to do some notes along with the bakers-just start a notepad collection and then compare with the drops and you'll quickly get an idea of what is good, bad or indifferent. It also helps if you can use the practice baking area along with a general collection of notables. Not everyone knows it all..I certainly do not and no one is going to get it correct all the time. It also is healthy to have a bit of anxiety when doing this…not a lot because that can consume you as well. It helps being "on" and forces you to be alert and always looking for additions to a bun. There are still gaps but they are closing since these classes began (hat tip to gy for that). Remember everyone fucks up now and then so don't be afraid to bake simply because you may screw it up-if you do just learn from it and move on.

Managing expectations of shills and other anons:

Simply put… don't even try. You are always going to have a complainer no matter what you do. Ignore it but always be open to suggestions if they are gracious in presenting them. The "fuck you baker you didn't do (insert whatever issue is here)" is not going to get anything out of me ever. Does that make me correct about it? no but try to be on this side of the receipt of that sperg a thon.

Discerning what to include:

This is easy with basic articles from known sources (bad or good). Open up the link and get the title for the crumb from the open link. You need not read the entire thing just a cursory glance should suffice. If you are not sure of how old it is check the comments section to see how many exist. If it is older than today it is helpful to put the date next to the title. Not everyone spends multiple hours here every day so you will be asked to put in something from a day ago or so-especially when it's nommed. Just indicate that in the crumb link. I've seen the same article posted 4-5 X a day.

This an opinion ONLY- Always include these:

Social Media is still something I do not do (have a twatter acct but do not use) and I consider it marginal because it can be anyone saying whatever they want-there are a few that seem to be ok but there are a few things you should include:

Major Political Figures but not all of them: It depends on what they say and how it relates to the current habbenings. Again anons will let you know.. if unsure ask.

Military Twats-plenty of coded messages in these and anons will jump on these quickly so it's not a big deal to decode it yourself.

International News- It is very important to show what the rest of the world is doing and how they are reacting. I read much of the Japanese press but do not speak it-I know enough to keep me out of trouble. Media tends to be a little less comped but not by much outside the US but they are owned by the same organizations. Example: when doing financial news I usually take out the analysts comments as they are there to re-enforce a certain narrative pushed by the article. Since Reuters and B'Berg are the majority of these they try to obfuscate points with some flowery language and then have some ANALyst back it up. Once you become familiar with fin terms this is easier to separate the wheat from the chaff. With any article done by MSM you will not always agree with it but it is what is reported and anons WW need to see how it is being managed.

The clock: this was and still is a useful tool…mebby less so now but this again is just an opinion. The clock helped me early on and was also helpful to give to spouse. When it "ran out" the day after Thanksgiving 2018 it became less useful. But still has it's merits, especially if used with normies. I still owe you clockfags a case of something for helping to bring my spouse on board and I intend to honor that

Unsauced stuff: politely ask for sauce if it is not provided. Some anons will just find it and attach it as needed.

Anon proofs or written by anons: This is harder and is based on the time you , as a baker, have to properly assess what it is and the validity of said submission. Proofs were easier to do in 2018 as the connections were new to almost everyone and it didn't take much to link the drops to information available. Seen some good ones and the really good ones have a title to them. Anons are only cheapening their own hard work if they do not have a title for any baker/notetaker to evaluate. If you are not sure just ask. Anons will tell you if it's shit or not. A good way to do it is to have that crumb on your notepad and watch the comments that appear. If no comments.. it is probably safe to not include but if you feel it should be in just ask for feedback.

New bakers should not feel that they cannot talk to others…how else will you learn? exactly what I did. Had some great mentors and they know who they are..ty brutha's.

hope this helps

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ff2ccb  No.17322597

File: 38f0e78075ce70a⋯.png (178.41 KB, 325x341, 325:341, bakers_with_bread.png)

Baker-Note-taker Teams

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ff2ccb  No.17322599

File: 7d6a00afc411806⋯.jpg (52.48 KB, 623x439, 623:439, 2022_01_23_9_29_37.jpg)

.

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ff2ccb  No.17322601

<

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ff2ccb  No.17322604

File: f7042cef15916a3⋯.png (76.93 KB, 303x201, 101:67, 2022_08_14_7_58_27.png)

.

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.

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ff2ccb  No.17322607

File: e797bc81256765f⋯.png (202.38 KB, 297x599, 297:599, baker_oh_no.png)

TROUBLESHOOTING

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ff2ccb  No.17322608

File: ea3219f5e324690⋯.png (90.31 KB, 362x381, 362:381, 2022_02_04_9_24_40.png)

Common New Baker Mistakes

Don't worry about making mistakes - all bakers make 'em. Not just at the start but every day. Goes with the territory.

Easy-to-make baking mistakes

* Incomplete copypasta (''Usually means not grabbing ALL the text when posting the dough)

Solution: Watch very carefully when copying.

* Accidental cut-and-paste instead of copypasta means baker deletes part of the dough.

''Solution: do it once and you'll never do it again. kek.

* Screwing up the bread title: either the spelling or the number

Solution: use Report to have BO/BVs correct.

* Forgetting to tag the dough post in handoffs, when picking up a ghost bake or when posting notes in a ghost bake

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

* Confusing "Create a Thread" in the Catalog with "Post a Reply" within a bread.

Solution: put Create a Thread tab far away from tab with current bread.

* Accidentally pressing Create a Thread before end of bread

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

* Dough errors

Solution: generate new dough & post newpastebin link in the bread OR leave a message for next baker on the problem.

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ff2ccb  No.17322611

File: da93d317771d7a1⋯.png (27.71 KB, 149x189, 149:189, 2022_08_14_7_46_31.png)

Timing Issues I: Factors to Consider

Timing the bake is one of the bigger challenges for a new baker because it can't really be practiced until LIVE bakes. Requires situational awareness, which new bakers acquire only thru experience.

Timing varies is affected by

* bread speed (time of day EST is a reference point)

days vs nights; average = 1 - 4+ hours; Q vs non-Q

* baker experience

newer bakers bake earlier - 650 -700 for non-Q

* baking equipment/connections

slower or harder-to-use equipment/connections require earlier bakes

* whether working w/a noter or alone

with noter-baker teams, need more time to coordinate, for baker to adjust or add to notes

*shill activity at end of bread

end-of-bread shills can delay bakers by asking q's or questioning notables right before the baker

* number of anons on the board

smaller is easier

* whether Q is posting

start baking by 600 - 650 for Q breads - can be as fast as 17-22 minutes

.

.

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ff2ccb  No.17322613

>>17322611

the following assumes a 751 post bread. But the same idea applies no matter how long the bread is: the last 50-100 posts always require baker being prepped in advance.

Crunch Time: @600 and beyond

The first half of the bake is not usually a problem. It's as the bread approaches 600 and beyond that pressures mount. This is because any failure to set things up early in the baker or difficulty with multi-tasking under pressure will show up at that point.

By ~500, new bakers should have

- previously established – if working with a noter – when the noter will drop (transfer) the final bun - for newbies, no later than 600.

- downloaded or cloned the old dough from the dough post (steps 1-3, >>17322509)

- transferred the oldest 1-2 buns to Previously Baked section (step 3A, >>17322509)

- made room for new notables in the dough (step 3B, >>17322509)

- posted at least one Notables bun tagged to the Dough Post (maybe two, if posting at ~ 200 and 400).

- done pre-prep for the New Thread (filled out the Subject, Comment and Files fields in the New Thread box in Catalog or Index).

- assessed the bread speed, projecting when to bake:

* very fast breads/new baker: 600 - 640

* moderately fast/new: 630 - 670

* medium: 660 - 710

* slow: 690 – 720

__By ~600, new bakers should have most housekeeping done

Main focus -

a. collecting last minute notes or adjusting note-taker notes dropped @600.

b. transferring notes to dough.

c. dropping a LAST CALL bread before FINAL posting of notes.

Try to avoid getting drawn into discussions about the merit of notables, other stuff that's distracting, unless it's important.

Tip: if there's no time, just promise to look again at notables the next bread or give next baker editing privileges if that makes sense.

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ff2ccb  No.17322614

Q & A with a Baker on Timing

What do I do after accepting the handoff?

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

When to post a final notables list?

Depends on bread speed but usually around 680 - 710.

How to keep up with notables during fast breads?

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

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

Since some recent innovations, often shows up very quick.

If board is being attacked, could cause a lag of up to several minutes. If lag is bad, let anons know and ask them to wait for new thread.

* Sometimes there is an UPDATED dough posted somewhere AFTER the dough post.

Dough updates, handoffs, and ghost posts should ALWAYS be linked to the dough post.

But it's a good idea if picking up a ghosted bread to do a search on "dough" to check for updates.

See also:

>>17322581 "How do you keep up with notables?"

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ff2ccb  No.17322615

File: f504aee5f37b2c9⋯.png (24.5 KB, 408x206, 204:103, shill.png)

Dealing with Shills

On QR, shills are a fact of life.

Like weather, taxes, or mother in laws.

Trick is to stay loose, be patient, and think outta the box a little.

Also helps to be prepared - don't get behind or lax, so you have time to deal properly with shills.

FIRST, ignore shills if possible.

Bakers are busy - they've no time for shills. Let admin or other anons deal with shills who have nothing to do with the baking process. Including shills crying "comp'd baker" etc.

SECOND, make sure they are shills.

Angry posters sometimes sounds like shills. Could be frustrated anons.

How to tell the dif?

Try testing their response to reasonable questions"

"Why do you think it's notable (or not notable)?"

If you ask an anon a reasonable question (like "What is notable about it?"), they will at least be pleased baker replied. Will try to explain or back off. Even grouchy anons will usually come around a little. Shills - nope.

THIRD, bakers can counter shills by creating a positive atmosphere in the bread

How? By posting notes regularly, using clear handoff protocols, linking notes & dough changes to the dough post, and responding at least briefly to anon queries. Also by asking anons to check for bun accuracy or if there's anything missing when posting notes.

Recommend asking not telling.

Ditto for requiring NOMS for all notables.

Creates an adversarial relationship where parent-like bakers are telling child-like anons what they must do, imo.

Anons may respond with a few more noms - because they want a good bread - but there is a tradeoff.

(like when you "ask" your kid to clean up his room)

The best bakers get anons involved in a way that is win-win.

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ff2ccb  No.17322617

File: 18436e0bca83416⋯.png (113.66 KB, 760x1816, 95:227, thread_hang.png)

File: 960424b6e903d9b⋯.png (540.85 KB, 1686x626, 843:313, 2022_08_14_7_51_17.png)

What to Do When the Dough Doesn't Drop & Other Baking Glitches

On 8kun, once a board gets big, it can "hang" during the bake.

Two things happen instead:

a. the dough doesn't post right away

b. you get "100%…." then an error message.

See CAPS.

Solution:

The video also shows what to do.

a. Wait 30-60 seconds.

b. Open catalog a new tab in browser.

c. Most of the time, your new thread will be there.

IF THREAD DOESN'T APPEAR:

a. Wait longer, especially if bread is "wonky" (wobbly posting in general, under attack, etc.). Every so often, will take a REALLY long time - like 5-10 minutes. Rare but it happens.

b. Try to post it again - if you get a "Flood detected" message, probably went thru the first time.

c. Start Create a Thread from scratch. Worst that will happen is a duplicate bake.

(if you get a duplicate, post a Reply to BO/BVs asking for dup to be locked; go to dup bread and provide a link to good bread; on good bread, warn anons there's a dup but it's reported.)

Whatever happens, DON'T PANIC.

This goes for ANY KING OF GLITCH THAT PREVENTS YOU FROM COMPLETING THE BAKE.

In that case, POST A MESSAGE:

"Baker emergency, cannot bake" (like when the kids set fire to the microwave)

"Baker having problems, someone plz take over"

"Bake will be late, anons plz wait."

COMPLETE BAKING FAIL -

Don't worry.

Within 10 minutes, an oldfag, baker or staffer will come to the rescue with an e-bake.

No biggie, in a bread or two, everything should be ok, anons will work together to clean things up.

there is no problem that cannot be corrected

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ff2ccb  No.17322619

What do Do About Duplicate Bakes

Duplicate bakes usually occur when either when

* the board is wonky and baker is having trouble getting a bake thru

* there's no baker and bread hits 751 (so more than one anon e-bakes)

* A rogue baker steals the bake

Rule is that signed-in baker's bake takes priority, unless it comes thru REALLY late and other bake is already underway. Usually, e-baker will defer to other baker, offering him the bake anyway.

With an e-bake, bakers have to negotiate which bread will "win" the contest. Once established, authorized baker

* copies the dough link to established bread and posts in the other bread(s)

* asks anons to MIGRATE.

* ask admins to LOCK THE "MOLDY" BREAD.

Rogue bakers who steal bakes are seldom tolerated. Anons will usually call out that bake as MOLDY and provide links to the signed-in baker's bake.

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ff2ccb  No.17322620

File: d47970f7c64ee51⋯.png (106.65 KB, 408x300, 34:25, 2022_08_14_7_52_48.png)

>>17322538

>>20796

REPORTING A THREAD OR POST

As baker you'll sometimes have to report something to the BO/BV team.

You could have made a mistake with the thread title and number

That's ok. Just report it and request that the BO/BV's rename it.

On your first post of the thread, beside the thread title, click on the triangle and 'report'. Type 'Requesting a rename to #2444. TY, baker'. A BV will rename soon and let you know in the thread.

Make a clear post on the board about it as soon as you can in the thread

-Incorrect Thread Number. This should be #2832

I have requested that the BV change it. Sorry folks, baker.

Somone could self dox

IF someone types in their email address, report the post for deletion as above.

Use the triangle on the actual post you're reporting.

It's good to tell anon not to do that any more, that it's not safe to share their info on here.

CP or spam is posted

Report and click 'GLOBAL REPORT'.

Put a red text message out the the board to report as well.

A Global Volunteer (one who watches and admins all 8kun boards), will then be alerted and will delete/ ban the poster/posters

Double Bakes or Split Bakes

If 2 or more threads are made, report the extra one/s as above, requesting the BO/BV's lock it / them.

Post a post on them directing anons to the working bread.

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Post last edited at

ff2ccb  No.17322621

File: 09d7ab53a6b6931⋯.png (435.8 KB, 1869x799, 1869:799, 2022_08_14_7_53_36.png)

WHAT TO DO IF Q POSTS

- Keep it together and go up into 5th gear.

- Log it in the dough. Use a formatting line from a post below.

- Look out for anons posting caps, videos or docs for the Q posts. They will.

- Ready bake your new bake immediately.

- Line up your pastebin (Fullchan or ControlC) ready, immediately.

- Put a call out for anons to call out notables if that'll help you.

- Try to stay on the bottom edge of the thread and monitor for new Q posts.

The main thing is to get the Q posts logged as priority.

Anons will forgive you anything if you just get this part right.

BAKE SUPER EARLY

Starting at 630 - 650 posts should give you plenty of time

Q TEMPLATE:

Tuesday 02.02.2020

>>7506196 rt >>7506083 ————————— Dates [start] will become important (Cap: >>7506246)

>>7506100 ———————––––––––––––––– Public opinion is important, Information warfare

>>7505968 rt >>7505194 ————————— Durham start

>>>/projectdcomms/107 ————————––– Adam Schiff's son with a MOS shirt ( Cap: >>7449152)

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Post last edited at

ff2ccb  No.17322624

File: 49b7eaf90d987ed⋯.png (78.68 KB, 420x336, 5:4, Clipboard.png)

Baker: What Baking Has Taught Me

- Patience:

Patience with myself for getting things wrong at times and working to improve those skills.

Patience with the plan.

Patience with shills. They're sent to try us.

Patience with anons. Although an eclectic mix, we're all in this together, one hand.

- Resilience

Handling hundreds of new scenarios and situations has built skills and extreme resilience.

Handling hundreds (thousands?) of people in a situation has built skills and resilience.

When I've felt tired and down I've taken a few days or week off and come back fresh and full of resilience.

- Rhino skin

Being called every name under the sun and hassled continuously has developed an extremely THICK SKIN!

I can take anything now irl and on the board. That feels good.

- Reactions

My reaction meter sits mostly at a 2 now and that's when stressed. kek.

Before this experience I reacted much more and had a higher meter reading most of the time.

Anger has subsided because we're doing something to help this situation, and also now I CHOOSE to react, rather than simply reacting as previously. Baking has taught me this.

These have all played out really positively irl, in business and in personal relationships.

I'm much more zen and easy going now as a result, and confident in having developed and honed new skillz.

There's much more, but already I've written 'so much text'. kek

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ff2ccb  No.17322626

Late Bakes: Picking Up a Bake After @500

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ff2ccb  No.17322628

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ff2ccb  No.17322629

Ten common "tells" that out new bakers

(but that are easy to fix)

1 - using curly quotes from word processing programs to make bold

use text editors not word processors like Word

2 - copying the page breaks into the dough

know what they are and do not copy-pasta when baking! //'//'//'//'//''//page 1\\\\\\\\\\\''

3 - for Create a Thread, using wrong bread number

check and double check bread numbers before baking

4 - not tagging the dough post when picking up ghost bake, making dough changes, etc. (see >>19341, >>19374)

always tag the dough if there's more than one baker!

5 - trying to type in the formating lines for each Q post

don't do it, uses special characters so just copypasta

6 - omitting the colon in the title after the bred number: Q Research General #12695 My First Bread Edition

easy to do but easy to forget - important for aggregators

7 - replying to own posts when generating the dough

just copy in order, no RT necessary; see >>19339)

8 - trying to replicate lines in Q posts from scratch instead of using copy-pasta

Here's a template: >>19379

9 - making page 2 notables post way too short (to avoid "body too long" message)

use two pages instead of one for posting notes

10 - trying to contact BO by posting a message in /qr/ (instead of using Report or Global Report)

use Report/Global Report; in menu to upper left of each post

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ff2ccb  No.17322630

````

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ff2ccb  No.17322631

`````

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ff2ccb  No.17322633

```````

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ff2ccb  No.17322634

````````

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ff2ccb  No.17322636

FAQs

A summary of baking issues & answers.

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ff2ccb  No.17322638

FAQS List

TWO MOST IMPORTANT FAQs:

1. There is no baking mistake that can't be fixed. 2. Never panic, never tap.

Generally

What hardware/software is needed in order to bake?

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

What other skills are good for a baker?

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

What shift is good for a new baker?

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

Bakers Tools

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

Baking in TOR

TOR doesn't allow images but does allow embedded YT vids; use for General (Iwo Jima) image. There's usually a TOR vid in "Baking" section of the /qresearch/ dough. (TOR is currently disabled in QR to prevent shills from posting; may be temporarily reactivated if anons can post only thru TOR.)

Don't change previous baker's notables

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

Baking everyday vs every so often

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

How to reduce baking stress

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

The Dough

The dough = first 1-4 posts in each bread (varies over time). Each post in one document separated by some kind of BREAK markers.

Organization @Feb 2022

post 1 - Q posts/resource links, post 2 - Notables Notables page can be broken into two pages on the fly if notable buns are long (even tho there's no BREAK marker).

Practice Baking

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

Green text

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

Pastebins: ControlC.com & Fullchan.net

What is a pastebin?

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

Do I need an account

No, anyone can use either as a GUEST. See

Notables

How to tell what is notable?

A few ideas: look for anon noms, Q decodes, POTUS tweets/retweets, planefag/boatfag reports, relevant news items (for breaking news, check qresear.ch to avoid dups). Usually, memes are not notabled. Unsauced tweets & articles must be sauced first (quality matters).

How to format notables list?

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

How often do you post notables?

Some ideas:

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

If you take the bake late: Post notes as soon as you catch up, then enough to let anons know you're still there.

Timing Issues

What's the first thing to do after accepting the handoff?

Most bakers start by finding/copying pastebin (check Dough post first); prepping Create a Thread; and doing a quick dough check to make sure everything is ok. Then start collecting notables.

When to post a final list?

Depends on bread speed but usually around 680 - 710.

How to keep up with notables during fast breads?

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

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

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

Prepping the bake

Prepping includes grabbing the dough, filling in Create a Thread, checking the dough (at least the bread number), making room for new Q posts or notables, transferring notables from text editor to dough. See step-by-step instructions for more.

Max number of breads in Previously Collected Notables?

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

Handoffs and Baker Comms

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

Showing baker or note-taker changes

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

Handoffs: call-and-response protocol

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

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

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

Ghost bake protocols - ALWAYS TAG THE DOUGH POST!

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

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

When another baker picks up the ghost:baker assuming responsibility. Don't forget to TAG THE DOUGH POST so bakers arriving after @600 will know there's a baker (avoids dup bakes).

When there is more than one baker per bread

Two things to note:

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

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

Making Reports and Global Reports

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

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

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

Duplicate bakes

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

Baking

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

To bake each page….

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

How to bake when the Catalog is down?

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

Baking Error Messages

Body too long

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

Flood detected

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

Server took too long

Usual server response for /qresearch/ bakes (95% of bakes). Solution: WAIT AT LEAST 30-60 secs because it will eventually post in Catalog despite the message. Can be confusing for first-time bakers because it seldom if ever happens in /comms/.

Common Mistakes

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

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

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

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

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

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

* Accidentally pressing Create a Thread before end of bread (Solution: report premature thread to BO/BVs, post a link back to real bread, post an alert & apology to anons, then forget it & return to bake).

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

Q Bakes

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

Formatting Q drop LINES

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

Cap for baker

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

Dealing with Shills

Shills want a bread full of squabbling anons so that anons withdraw and good digs are overlooked. Just the presence of a baker deters them. The regular posting of notables shows anons that the work goes on despite distractions. See also "How To Quickly Spot A Clown" (last line of page 1 in /qr/ dough).

Telling anons from shills

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

Responding to shill tactics

Shills always test bakers, pressuring them on notables, dough changes, etc.

If being reasonable does not work (see above), make a decision and stand firm with it.

Common shill tactics for screwing with baker

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

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

* Generic shilling/spam: Generally ignore.

* When shills demand something: Respond calmly, with humor and facts, try funny memes to diffuse an attack (Left still can't meme). Memes also tend to end the conversation. See Baker Tips for examples of how to outlaugh a shill.

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

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ff2ccb  No.17322639

v

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ff2ccb  No.17322640

-

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ff2ccb  No.17322641

40,000 View

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ff2ccb  No.17322648

Baker: What Baking Has Taught Me

- Patience:

Patience with myself for getting things wrong at times and working to improve those skills.

Patience with the plan.

Patience with shills. They're sent to try us.

Patience with anons. Although an eclectic mix, we're all in this together, one hand.

- Resilience

Handling hundreds of new scenarios and situations has built skills and extreme resilience.

Handling hundreds (thousands?) of people in a situation has built skills and resilience.

When I've felt tired and down I've taken a few days or week off and come back fresh and full of resilience.

- Rhino skin

Being called every name under the sun and hassled continuously has developed an extremely THICK SKIN!

I can take anything now irl and on the board. That feels good.

- Reactions

My reaction meter sits mostly at a 2 now and that's when stressed. kek.

Before this experience I reacted much more and had a higher meter reading most of the time.

Anger has subsided because we're doing something to help this situation, and also now I CHOOSE to react, rather than simply reacting as previously. Baking has taught me this.

These have all played out really positively irl, in business and in personal relationships.

I'm much more zen and easy going now as a result, and confident in having developed and honed new skillz.

There's much more, but already I've written 'so much text'. kek

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ff2ccb  No.17322650

Transformational Baking

NB:

Baking live is an absolutely huge learning curve, as us bakers all know. No-one sees our inner transformations as we learn quickly how to deal with situations through trial and error.

I think of when I started baking. My hands were shaking, I was deep in concentration, I was scared to death but trying to look cool on the chan and… my hands were so wet my fingers were slipping off the keys.

The GREAT THING was, that no-one knew I was new, or so I thought. The main thing is I could get off with winging it as there was no spotlight shining.

I think it's good that bakers to go into the arena showing bravado. They know what they're walking into and it's not a baby shower. They'll find their way.

Important to always admit your errors right away.

I cannot state strongly enough

WHEN you screw up, fess up quick and fix it

Do NOT be ashamed of making mistakes, the only one's who never make a mistake never do anything worthwhile

Fessing up is so important. It can mean the difference between you as a baker getting a tonne of hassle throughout the thread, or getting positive and motivational messages instead.

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ff2ccb  No.17322652

Bakers Union: Oldfag Baker's Recollection

>>>/comms/10145 Baking Class #9

In Spring of 2019, shill posts claiming the existence of a bakers union suddently got pushed. AFAIK, there was no such thing at that time. But that claim almost destroyed the kitchen. The Q is: Was there ever a bakers' union?

YES. Three bakers discuss it below.

DayB?:

There was plenty of evidence of this in /cbts/

AFLB was part of that club. That's why when AFLB got banned from the mod team, and then subsequently from baking, the reference from BO at that time was couched in terms of being given a second chance and failing at it.

They actually got 3 chances.

Because the suspicion was already there from the cbts days.

As far as the whole bakers union thing, it did not last long, but then again neither did CBTS…. nor did the storm. So the bakers union was correctly declined and shit upon by anons. But is was remembered, maybe even gained legend status, now.

iirc. someone will apply the rod of correction if this anon is mistaken.

(Later: As a matter of fact, in the beginning it was assumed that no board would last longer than a couple months. By everyone, including Q.This anon is impressed that /qresearch/ has held it together. Impressed in a good way :D)

RS:

your recollection matches mine.

NB:

There was one baker who started a Bakers Union on halfchan, cbts. They hooked in another new baker and then said the bakers were all going on strike (for some reason).

The anons name was Gnupol. Maybe some of you remember.

Madness ensued, and anons eventually got the dough back (from Gnupol and mate). Gnupol called it 'The Bakers Union', and hence it all began. AFLB was part of the group who were taking it back from the Bakers Union. Leaf was based back then, if you can believe it.

Later, there was another posse of 2 bakers who kept the dough to themselves at 8chan cbts. The two of them you will know. One is Breadbox, who is now FJ, the other PamphletAnon. Anon went on holiday for 2 weeks and they'd effectively taken over the bakery. More madness ensued :)

ore on Leaf: was based back on halfchan. He baked from the start and was one of the regular bakers on there. When he got to BV here he/she went awry afair.

RS:

Leafy: ya, I remember his additions to the dough format. never forget how he got the moniker -

always calling other bakers sloppy work "moldy"

since he was canadian… a leaf

and he hated "mold".

[When Leafy "went to the dark side," he/she once banned RS for 3 days when he was actually baking. RS used the time to build a new board - /comms/ - designed to promote better baking and provide a practice board for newbies.]

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ff2ccb  No.17322654

How Anons Can Help Bakers

NB:

Us bakers on a fast bread rely on anons help on all fronts such as checking notes, posting good descriptions, formatting, thread numbers checks, notables batches numbers checks, asking anons to repost nb, posting Q posts, Q caps, videos, posting corrections, spelling, dead notable links, incorrect notable links, anons help us immensely.

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ff2ccb  No.17322657

File: 7f03a772a00ab35⋯.jpg (19 KB, 392x223, 392:223, baker_tough.jpg)

"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 completely change because it's deeply embedded in chan culture. But the values embodied in Q drops are a little different - there is more emphasis on unity, patriotism and working together to free our country of authoritarian leaders. This idea could be summarized as an WWG1WGA ethos.

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&ndash;which is healthy. Bakers need to be able to listen to legit complaints and make changes when necessary.

Dealing with shill complaints

Bakers need to be able to distinguish complaining anons from shills&ndash;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.

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 reportoften a fake q proofand 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. Baker turned down a shill nom last night after a thoughtful anon had already named 4 reasons post was not notable. Then followed by stating he 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 &ndash; and shills take advantage of that. When baker is funny, positive, encouraging, anons can work and shills can't get a foothold.

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Post last edited at

ff2ccb  No.17322658

Baker tips: Real Life Baking Case Studies

* Links Require UPDATING *

>>8829 Baker's 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.

>>6331 #01 - Ghosting a bred

>>6331 #02 - Baker changes

>>6378 #03 - TOR baking

>>6651 #04 - Defeating shills with facts & humor

>>7339 #05 - 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

>>13038 #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

>>10445 #18 - Just do it&ndash;bake!

>>9590 #19 - Don't be afraid to bake

>>10789 #20 - Post notes early so changes can be made

>>10791 #21 - No /comms/ creates misunderstandings

>>10792 #22 - Defeat shills with humor

>>14835 #23 - Keep notables [from different bakers] separate

>>14836 #24 - Make sure to ask for Handoff Confirmed

>>14801 #25 - Don't fuck with the wrong baker [take a look - funny]

>>15894 #26 - Ignore end-of-bread antics

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ff2ccb  No.17322661

Hard & Fast Rules vs Rules of Thumb

Bakering on the chans - and in particular for qresearch boards - has many traditions that give rise to rules of thumb based on the culture of particular groups or boards.

Examples of Q bread traditions:_

* Each bread announces the keys idea that guide our work, such as the that we work only in the sphere of ideas or Dig - meme - pray

* OP page showing recent Q drops

* Notables pages containing notable posts from each thread (bread)

the language of baking (breads, buns, baking, etc.)

Hard & fast rules

* '''Format for the bread titles:once established, it must remain consistent for aggregators and databases to pick up what's in the buns

*Formatting for notable buns: ditto.

* Authority of signed-in baker to make the final determination for what goes in notables

* No changes to baker's notables unless permission is given or in cases of gross inaccuracies

* Use of clear handoff protocols to ensure good comms

* Custody of the dough goes with signed in baker

* No intentional dough splits or stealing bakes except under emergency conditions (shill bakers taking control).

Controversies

There are also areas that are not clear or that there remains disagreement about. Sometimes what was customary at one time because frowned up later (or vice-versa).

* How big should notable buns be?

* How long should the dough (resource section) be?

* How responsible should anons be for "calling out notables"?

* How valid is a particular source? (Anons agree on most sources but there are always ones that some like and some don't)

* Can "anyone" bake? Should bakers or anons be able to know who's caring for the bread in advance (or at least that they have a good past track record)? Or should the kitchen be as open as possible?

These are just examples. One good thing to be aware of is that SHILLS WILL TRY TO ADVANTAGE OF ANY DIFFERENCE OF OPINION.

This is why it's important for anons to keep discussions reasonable (not to get triggered by shills or even short-tempered anons).

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ff2ccb  No.17322665

Archives of Baking Classes:

Archives: Baking seminar archives:

#01 http://archive.vn/8v5Vm, #02 http://archive.is/DDGZr , #03 http://archive.is/CRZz0, #04 http://archive.is/vYNT2 , #05 http://archive.vn/lXDbZ , #06 http://archive.vn/wip/Xx8P3 ,

#07 http://archive.vn/sNOnb, #08 http://archive.vn/up93u, #09 http://archive.vn/kqKOx, #10 http://archive.vn/vBiRO, #11 http://archive.vn/5tAb8, #12 http://archive.vn/lZU6v, #13http://archive.vn/IlPJD, #14 http://archive.vn/LU1DH, #15 http://archive.vn/nIjfY, #16 http://archive.vn/wip/n9v7X, #17 http://archive.vn/wip/CKMhF, #18 http://archive.vn/wip/272Dm, #19 http://archive.vn/wip/dfVFW, #20 http://archive.vn/liuG8, #21 http://archive.vn/wip/NH1Ss, #22 http://archive.vn/olnuG, #23 http://archive.vn/enwhP, #24 https://8kun.top/comms/res/20544.html, #25 http://archive.vn/wip/AWhVb, #26 http://archive.vn/wip/3oSig, #27 https://archive.vn/wip/X39j1, #28 https://archive.vn/fBJjQ, #29 https://archive.vn/wip/kwjiX, #30 https://archive.vn/wip/rwdjs, #31 https://archive.vn/wip/NrROI, #32 https://archive.vn/wip/v9PuU, #33 https://archive.vn/wip/OHVJH, #34 https://archive.vn/laNEm, #35 https://archive.vn/wip/mwiXS, #36 https://archive.vn/wip/7Thk4, #37 https://archive.vn/wip/ro7tT, #38 https://archive.vn/wip/AZBiK, #39 https://archive.ph/wip/MxEt0

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431f4c  No.18262971

Bitchute embed. Click thumbnail to play.

>>17322509

>>17322511

https://www.bitchute.com/video/IqgFfNa6YwpZ/

video showing how to prep the dough, add notables at the end of bake & baking

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