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/comms/ - COMMS

anons talking with anons to anons about anons anonymously
September 2018 - 8chan Transparency Report
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a place to practice baking and discuss baking topics

File: c0d288598a4d8e1⋯.jpg (678.09 KB, 1080x1231, 1080:1231, pepeChanBakers.jpg)

 No.154

from pastebin.com/aY5LyDPY

FOR APPRENTICE BAKERS - 'HOW TO BAKE'

SEE >>1490 for instructional graphics (updated 07.01.2018)

https://beebom.com/best-text-editors-for-mac/

==============================================================

INGREDIENTS YOU'LL NEED

- An open tab for the current thread

- An open tab for your next thread

- An open image editor (no longer needed see >>184)

- An open text editor

- The current paste from the last baker

——————-

WHAT TO DO

Grab The Paste from the Current Thread / Previous Baker

- A Pastebin or Ghostbin link is usually found in the last bakers post of the OP.

- Paste the contents/batter/dough into your text editor.

- Notepad is good, Notepad++ is a bakers dream as you can have multiple tabs open. Free download and open source.

- MSWord or similar isn’t good as it messes the formatting. Best to use a plain text editor.

- IMPORTANT: If it's a ghostbin link, click 'view raw' at the top and copy from there as otherwise formatting is lost.

- Look over the dough and notice where the section breaks are: //////////// POST BREAK /////////////.

Get Your Image Ready

- Download the General image (vets have it saved and always to hand).

- In image editor, change one pixel on it or make a scribble on the white area

(no longer necessary see >>184 ).

- Save as a new image. Naming it the next thread number is useful.

Make Your New Thread Ready To Post

- It's never too early to make your next thread ready for posting. (see >>374 & >>376)

- Open up the Catalog in a new tab - 8ch.net/qresearch/catalog.html.

- At the top, just above the top threads, click on 'Create a Thread'.

- ENTER SUBJECT: Q Research General #298: Liberty Or Death Edition! (You can copy and paste this from the thread list below).

- CHANGE THE NUMBER & EDITION TITLE.

- ENTER COMMENT: This is the first post of the dough, copy and pasted from your text editor.

- CHOOSE IMAGE: This is the unique image you made earlier.

- CHECK THE THREAD NUMBER.

- DOUBLE CHECK THE THREAD NUMBER.

- TRIPLE CHECK THE THREAD NUMBER.

Harvest Notable Posts & News

- Now you can relax and know that if Q posts or there's a habbening, meaning the bread gets eaten rapidly, you are ready.

- Leave your new thread like this until you're ready to post it.

- Go back to the current thread and look for 'Notable Posts'.

- Think of anons who will have missed some threads and look to Notable Posts for an update of what's happened / has been discovered.

- Add any resources updates, important news and notable posts to your notepad dough.

- Links inside the board are linked as such >>990898 (copy paste the post number and add the >>).

- Links outside the board are linked as such >>>/greatawakening/81 (name of board, 81 being the post number).

- Refresh the page regularly to get the true post count after shill posts are deleted.

Post Your New Thread

- At around 650 posts, post that you are ==baking== to let anons know there's a baker.

- ==on each side of your post== makes Red Bold, on each side of your post makes Black Bold.

- A ==Heading== must be on its own line for formatting to work.

- At around 680 posts, or 650 if you are new to it or the bread is moving quickly, click 'New Thread' to post your new thread.

- CHECK THE THREAD NUMBER ONE LAST TIME BEFORE YOU DO.

- Copy the next dough section and paste it in as a 'REPLY' to your new thread.

Pastebin Your Dough

- When finished pasting the dough sections, copy ALL the dough from notepad and paste into a 'new paste' at pastebin.com or ghostbin.com (click create new paste. you don't need an account or to sign up).

- Grab the pastebin address and paste it into your new thread as the last bakers post.

Link To Your New Thread

- Copy the numbers from the 239264.html part on your new thread.

- Go back to the current thread and paste the address into your New Thread announcement. Make it clear -

New Bread

>>239264

>>239264

>>239264

- POST NEW BREAD ANNOUNCEMENT AROUND 730 - 735.

- Relax and have a short break. You deserve it. Rinse & Repeat.

part 1 of 2

Post last edited at

 No.155

part 2 of 2

Seems Real Simple. What Could Go Wrong?

Your New Thread Freezes While Posting

- Upon clicking 'New Thread' to create your new thread, the page sticks on 'posting' forever.

- If this happens, open up a new tab, open the catalog, press ctrl&F5 together to refresh the page, look for your new thread.

- It will probably be there somewhere in the top two rows. If so, click to open it up and reply from there. Close your frozen 'posting' tab.

- If it's not there, start from scratch.

You Name The Thread With The Incorrect Number

- If you do this, you're a faggot who didn't quadruple check. No worries.

- Let the BO know and ask them to rename it.

- On your first top post of the thread, beside the thread title, click on the triangle and 'report'.

- Type in 'BO, please rename as #444. TY, Baker'. BO will rename soon and let you know in the thread.

- Make a clear announcement as soon as you can in the thread to stop any complaints -

Incorrect Thread Number. This is #832

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

Two Threads Are Made At The Same Time

- If this happens, report the other thread as above, and request that the BO delete it.

- Make a clear post in the wrong thread, directing anons to the correct thread. Include link.

You Make A Mistake

- If this happens, fess up and say sorry in a clear post, as fast as you can. This stops confusion and complaints.

- If confusion or complaints persist, make another announcement.

———————————-

Bakers Etiquette

Starting to Bake

- If you'd like to bake, announce ==baker on standby== or something like that.

- If the current baker requests a new baker, answer them and offer.

- Once the current baker gives you the go ahead, he will announce you as the new baker.

- This is known as the bakers handshake. Ask again for confirmation if it's not given, to be 100% clear.

- Post in the thread to show you're on it and assure anons you're doing your job (post added to bread) or similar.

Handing Over

- Request a new baker early and clearly ==new baker required== or something like that.

- Wait for a new baker. Confirm with them and announce them clearly ==new baker confirmed==.

- If you have to leave and don't have a baker, leave a clear announcement saying you're leaving, along with a request for a new baker for the next thread.

- Ask anons help by posting for a new baker.

—————————————

When Q Posts

- Concentrate on getting them accurately into the dough as they're posted, as fast as you can.

- Expect the kitchen to get HOT and the threads to move QUICKLY. Stay super alert. Have your next thread ready very early.

- If you have time, try to gather notable theories and posts on Q's posts and add them to the dough together or by subject. - You can put a space and a , between each >>55900 , >>55960.

- This way anons can catch up on what's been discovered / lines of thinking when they join later.

———————————–

Practising Baking Before Going Live

- Go to 8ch.net/comms/ and post a trial bread over there following the instructions above.

- Please delete your thread afterwards by clicking on the triangle next to your thread header and 'delete post'.

———————————–

If you think anything is needed in these instructions, please shout out in the thread.

WELCOME TO THE KITCHEN. YOUR SERVICE IS APPRECIATED.

GOOD LUCK! BAKING IS REWARDING AND YOU'LL SOON FIND YOUR RHYTHM.

IF IN DOUBT, ASK IN THREAD. ANONS AND OLDFAG BAKERS WILL HELP YOU.

GODSPEED APPRENTICE BAKER, YOU'LL SOON BE A MASTER.


 No.156

re-posted from

https://8ch.net/qresearch/res/556880.html#q557323

>>>/qresearch/557323

>I see the BAKER as part cheerleader and part editor.

Somewhat. Almost anyone except a clown can bake.

re: editing: Aside from chronicling Q posts, The baker's main job is to use discernment to take note of posts with actual relevant digs, findings, or connections, and making sure they go in the dough so they don't get lost amongst the bullshit (and as you know, there is a LOT of that).

This does NOT mean add any old cutesy post you like.

This does NOT mean adding stuff you happen to agree with, without checking for sauce.

This does NOT mean adding stuff people suggest, without first reviewing the information.

This DOES mean discerning real info from shill bait on the move. As you know, the bread doesn't rest. Neither can you, when you bake.

This DOES mean leaving your ego at the door; you may have to chronicle evidence that contradicts your current worldview..

Even if you've been insulted or had a bad day.

Baking is easy. Baking great bread takes practice and patience. God bless.


 No.157

Something Id like to ask from fellow bakers, can we work on a format that keeps the initial post clean and duty-free? Something along the lines of the most notable non changing info, so when bakers start a new bread the first post can come online without worry of losing last minute notables and such?


 No.158

>>157

An excellent thought baker anon. And this is the place to debate these topics

Seems to me it comes down to style

Do we want most current Q posts at top of bread?

How do we organize current changing information vs. the reference information that rarely changes.

We cannot sacrifice readability and style for ease of baking

my 2¢

btw. please use a unique tripcode here so we can identify each other.

I think it is important for the bakers to recognize each other here at school.

There may be many threads over the time period this project lasts


 No.159

>>158

I was thinking that Q's direct communication about who should be participating in the discussion, should be at the top along with the quick guides on how to easily identify fake q.

I would think that the topics that change every bread, such as Q posts and previous bread notables, should not be in the primary post.

We could break it down into three tiers from what I have seen:

1st: completely static first post (motivational opening line, Q's direct comm to us, how to identify)

2nd: mostly static but highest priority (Q posts, reference material, rules/guides)

3rd: completely fluid content (recent notables, warroom info, new graphics/info that needs to work its way up to 2nd tier)

In this fashion it gives less experienced bakers an easier time getting their dough to rise, as well as standardizing the format so we can more easily move from loaf to loaf.

As far as the trip is concerned, there are many other discussion boards to read explaining why this is not the best idea. If you feel the need to keep a trip, that is your business not mine, but personally I am here for the work not for recognition.

Im phonefagging at work but will definitely be back here tonight to provide a proposed template for discussion. I am a nightbaker due to other duties and as such I can participate in comms during the day but can't do heavy lifting at the moment.


 No.166

>>159

> I am a nightbaker

we need more of those

I'll be baking til midnight or so EST,

I like your ideas


 No.168

File: 4154e7e16be1be2⋯.jpg (15.31 KB, 320x240, 4:3, see ya.jpg)

reporting in


 No.169

File: 6a9be5cbb831b98⋯.jpg (22.25 KB, 720x304, 45:19, Big Trouble in Little Chin….jpg)

>>156

nice one bro

>>158

we should give feedback but too much "regulation" is cancer and gay as fuck. just don't be retarded and listen to feedback and you'll do fine.

Drink Caffine

Drink Caffine

Drink Caffine

Drink Caffeine

my life when I nightbake


 No.170

>>169

>we should give feedback but too much "regulation" is cancer

I concur, I saw what happened with the bakers union at the previous place.

btw, I think we have a night baker coming on later

see

>>159


 No.171

I like to

around post 300 if I need to remind folks of my presence

WARMING UP THE OVEN

Around post 500 ~ 600 depending on how fast it's going I post

KNEADING DOUGH

as a reminder to add any suggestions before the dough is finalized

about post 600 I post

DOUGH RISING

reminder for last minute additions and a reminder that a baker is present to help prevent duplicate breads

at any of those RED posts I might add a line for suggestions on title or notables etc…

I start the new thread around 680

I begin posting when the main bread hits 690 ~710 depending on bread speed

I've had a lot of 1st post freezes

I just open another catalog tab and usually it is listed, I then click on that one and continue. I've never had a second freeze up although I have had to do the periodic captcha in the middle of a bake which can be a little nerve wracking.

just my 2¢


 No.172

File: 5fa9edf2767a881⋯.jpg (6.19 KB, 480x360, 4:3, hqdefault.jpg)

>>171

that's a good way to go I started conan posting but switched to jack because I fucking love this movie


 No.173

File: 87f83c6c1a7bc81⋯.png (244.23 KB, 500x378, 250:189, daleGribble3.png)

>>172

ya, for some reason I chose this goofball to be my avatar when I use one


 No.174

Notables //Break// is getting really long again… I had taken a bunch and put them to the 'Notable Post Thread' (663 and lower), Might it be time to do that again? My thought is/was to use that for the bulk. and keep the full list for the past half dozen (or so) loaves.


 No.175

and, I know that I've let insanity reign for the past few nights, but I've stood by with dough ready to go, just in case. I'm gonna be out of town for the next week and I had to see what would happen. I'm happy to say that the Anons stepped up, Sure there are double bakes left and right, but that was happening when I was announcing myself.


 No.176

Fill in Graveyard Baker signing out for a bit. I'll be back on the 12th (phonefaging in the meantime, and if I have to phonebake, i'll try)


 No.178

File: 33e2acc2f01fb51⋯.jpg (120.74 KB, 500x500, 1:1, pepeChanBakersTeam.jpg)

>>174

ya, just had to do that

>body of text too long error

I've also consolidated the 3rd and 4th pages, they are both reference material and don't change much

>>175

>>176

hava good 1 anon, We'll see you on your return.


 No.179

File: 7b596d5845038ac⋯.jpg (637.37 KB, 1024x1536, 2:3, petitionFuckery.jpg)

looks like we've got another competent baker

I needed a break, getting burnt out isn't helpful to anyone

I kind of worry about the Notables section

Two reasons

1. it grows quickly

2. extremely subject to editorial discretion.

I was sorely tempted to title bread #704 IBoR Tally Anomalies

I truly think they're fucking with the petitions

But I didn't know if it was my place to make that kind of an editorial statement… I chickened out / used adult discretion… whatever

Oh well.. I'm tired, gonna eat & watch Tucker.

Be back later


 No.180

>>159

What exactly would you like to put?


 No.181

>>179

those petitions sketch me the fuck out. Total honeypot


 No.182

File: fefd7d9cc20a455⋯.jpg (23.29 KB, 500x375, 4:3, 7f85347e882f64f0599812eb34….jpg)

>>173

thats baller af bro


 No.183

>>182

ya, the alter-ego of a cartoon character is my handle :~)

you up for some night baking?


 No.184

BO of qresearch has posted

it looks like an instruction in the basic manual above has been superceded

>>>/qresearch/575137

>>- In image editor, change one pixel on it or make a scribble on the white area.

>I don't think that's required on qresearch. I have set the board to allow duplicate images. Could save you a little time with your bread. Other than that, you have some really well written instructions. There's nothing I could suggest be done differently. I'd like to add though that just in case a baker fucks up a post, they can always report the post and link a pastebin with how they intended to make it. We'll change the post accordingly for them. I'll definitely keep an eye out at /comms/.


 No.185

Newfag Baker - to update the dough, do I just copypasta into the pastebin?


 No.186

>>185

I generally make a new pastebin right after I bake, that way I can post the most current version of the dough in the thread

At the top of the pastebin page you'll find "+new paste" button, do that and then copy / paste the updated / current dough into the page and click "create new paste" button at the bottom.

These doughs are long enough that it can activate the spam sensor, you just need to complete the captcha and voila' there you have it. A new paste


 No.187

woof! got spanked good

learned a lesson tho


 No.249

Awesome lesson….

I can bake now!


 No.372

OK, I think I did something wrong. I don't think the links are working in my practice, can someone check it?

https:// 8ch.net/comms/res/367.html

Hoping someone can tell me where I goofed.


 No.373

>>372

you didn't goof

comms is a different board and the simple >> link doesn't work so it shows as green because of the 1st >

if you want to cross post (a link on comms to qresearch or vice versa

a link posted here on comms linking a post on qresearch looks like

>>>/qresearch/688888

a link on qresearch to a post here

>>>/comms/367

Post last edited at

 No.374

'- It's never too early to make your next thread ready for posting.'

Think you should change this so that they don't start baking a bread while the other is only at 100 posts or some other low number.


 No.376

>>374

depending on the speed of the posting, I generally open the 'make new thread window around 550~650 I load the banner pic 1st and the subject line 2nd. The main body of the 1st post goes next, you must remember if you start this process early to click the captcha to renew it or you'll most likely get the expired warning when you try to post.

In general it's best not to bake a new bread before post 650.

Post last edited at

 No.379

Can bakers bake on Macs ?

Any other app for that?

Can't get notepad++

Asking for a friend.

ErmhemmKeK


 No.446

>>171 posted in Baker's Lounge >>445 :

It seems that the shills are trying to create double bread these days. Bakers need to be more diligent with the hand off and board notices. If the baker posts the link to

NEW BREAD with the NEW BAKER ID

it can be quickly verified.

>>1223456 New Bread

>>1223456 New Bread

>>1223456 New Bread

NEW BAKER ID.: x123456d

Therefore, it is only when a baker switch is taking place, that a clown can create confusion. How can we guarantee we are not being relieved by a clown??? A few tweeks in the bread could go unnoticed… Missing notables was just phase 1. Phase two will be corrupted dough, bad links, etc…


 No.448

>>446

it is known

if you have suggestions to combat this menace please post them


 No.457

>>>/qresearch/809333


 No.471

File: b42b216ff5922fc⋯.jpg (195.76 KB, 1006x603, 1006:603, badDough.jpg)

BEWARE TINY URL

It can trigger

>pic related

someone had "cleaned up" the dough and removed a space

>TINY URL bit. ly/2oSGA2n

the space between bit. ly/2oSGAn had been removed and it caused me quite a bit of trouble mid-bake


 No.514

Start with how I paste what into a where? Give me the backdrop of what I'm doing here… just copying and pasting a new link? I don't get it.. and I want to help


 No.515

>>514

read the whole thread and then if you have questions ask


 No.536

Ok, please don't wack my knuckles with a ruler for asking this.

Some people, like me learn best by watching. Others learn best by reading. Others by being hands-on.

Hands-on isn't really an option for learning how to bake, which leaves reading vs watching. So my question is: Any chance of an expert putting together a step-by-step pictorial of instructions or a video for teaching how to bake?

I'd really like to contribute but i iz stoopid when it comes to fully understanding the written instructions.

If not feasible then I'll just keep plugging along. If not anything else, my amygdala will get a good workout.

Thanks for listening.


 No.542

File: 80f7605aa26449d⋯.jpg (358.98 KB, 1024x768, 4:3, howToBakeStep2.jpg)

File: dd525aa17b306aa⋯.jpg (370.03 KB, 1014x604, 507:302, howToBakeStep1.jpg)

>>536

well… my ruler isn't long enough and I'm too lazy to wack yer knuckles anyhow.

Your idea has merit, people do learn in different ways. Some work has been done, and more will be done on creating visual intructions.


 No.595

File: ec0477f46a1a4b3⋯.jpg (392.64 KB, 1920x1200, 8:5, bald-eaglewallpaper.jpg)

practicing on loading images. Does it matter the size of image? I know bigger is better but I don't want to slow down loading either.


 No.664

>>154 I want to bake muffins


 No.665

Today I became a baker! yippy


 No.709

Tasting. Tasting 1-2-5… "Three Sir!… Three!" willing to serve as clownbait once I'm trained; keep in mind, however, I've had significant MKUltra programming so I could turn Nontuple agent/case officer/just a civilian at any time…at any time…at any time


 No.710

>>709

Fascinating that my initial post is 709…Seven Of Nine.

-Mr. Spock


 No.789

File: e3ef7a419ac665d⋯.png (94.84 KB, 491x595, 491:595, cia-baker.png)


 No.790

BakerVets - the how-to sez

- Refresh the page regularly to get the true post count after shill posts are deleted.

I didn't think posts can be deleted. What does this mean?


 No.793

>>790

the BO deletes obscene or illegal posts

you'd be surprised what shills will post to disrupt the bread, some of it being illegal must be removed immediately not only to comply with the law but it looks bad and could give the wrong impression of the board.


 No.794

I'm willing to be a dedicated night baker. Is there a specific timeframe that's most needed for bakers? I'm new to baking, but have been lurking since mid november, taking screenshots to share around.


 No.795

>>794

also, would love to know, how to do the text changes. I know == for red, and ** for black highlight with white text.

but the rest, like green, and black bold, and white hightlight/blue text…? or, where do I find this info?


 No.801

File: eff61230a524430⋯.png (52.96 KB, 1050x504, 25:12, format.png)

>>795

one place is the FAQ

https://8ch.net/faq.html


 No.811

is there anyone on this board right now who can answer a question for me? I need some baking advice


 No.831

how come, when. paste from the pastebin. all my text goes green text?

sorry for the stupid question.


 No.832

>>831

when you post a link from another 8chan board the > symbol is interpreted as a green text marker if the link is dead or no good

>>> bad link

>>>/qresearch/3138

>>776

>>901


 No.833

>>832

thank you for the swift reply.

sorry, i'm going to ask another "noobie" question, if i'm copying and pasitng form the pastebin, why would the links be bad?


 No.839

>>833

the dough is set up for /qresearch/

you are pasting it into /comms/

local links use >> link#

remote links use >>>/name of board/ link#

if I use the /qresearch/ link for the rules page

>>3138

it is dead because no such post exists on /comms/

if I add the needed conversion

>>>/qresearch/3138

it works

if you go to /qresearch/ and post

>>776

you won't get the same

to get it you'd post

>>>/comms/776

does that make sense?


 No.841

>>839

perect sir, thank you very much. :o) just want to make sure i'm getting it right. :o) don't want to fuck anything up

cheers :o)


 No.872

>>171

What am I looking at that tells me the current post count for the thread


 No.876

File: bb6692c34319569⋯.jpg (50.99 KB, 1075x416, 1075:416, postCount.jpg)

>>872

near the bottom of the page


 No.886

Had to do some trimming here

Just a test to see if it was still too long, feel free to delete


 No.889

>>968129

Link to Q Alert Webapp (broken in curent bread)


 No.890

>>179

fearless never chivcken out


 No.1098

File: c9b8ef2122ed70a⋯.png (752 KB, 1212x1021, 1212:1021, ClipboardImage.png)


 No.1099

Been a lurker and occasional poster for a while now. I've gotten interested in baking. I've read the manual and watched the video. From what I see, the baker only edits the notables. Who adds the Q posts and edits the other sections?


 No.1100

>>1099

the baker is responsible for editing the following items

number and title of the bread

adding any recent Q posts

adding notables

editing the reference pages for updates and added resources

It is not just the notables, although for most breads that is the only thing that changes other than bread number and title.

The baker can also edit the top section to add inspirational message or Q quote, the general greeting is important and does change.


 No.1101

File: 5345dfd6f293f0e⋯.png (6.1 KB, 362x161, 362:161, 1392436.PNG)


 No.1108

Not a baker, and don't want to hose any working situations, still reading and trying to learn the baking process and more specifically, the reason for paste bin, image editor and text editor requirements/opening to bake and start a new bread.

Any shortened reasons/responses providing basic answers to that concept would be appreciated. Likewise, so would STFU if concept is irrelevant.

Here's the reason I decided to post and ask…

Just had a thought…that easier, more efficient options might be available, and would be honored to assist if possible…or go away if not.

After I figure out procedures and reasons for each step…if reasonable, will offer an option for temporary storage between breads…if it would provide a reasonable option for reducing steps, enabling easier and more efficient maneuvering.

Sorry for the interruption…that's just "my thing"…finding the easiest, most efficient way…


 No.1112

>>1108

pastebin

provides an easily accessible way to share the text file called the 'dough'

text editor

as a baker you'll need to edit various portions of the 'dough'.

a. Q posts (top section) Q posts are added as well as inspirational messages and urgent information

b. Notables section (second post of bread) is constantly being added to at the top and trimmed at the bottom

c. Reference section (3rd & 4th posts of bread) additons and corrections are needed occasionally

All three require text edits more complex than are easily done in the posting box of the 'make a new thread window'


 No.1235

Notables

are not endorsements

GLOBAL

>>1583589 BO on Clown's bots

>>1545457 Major announcement from BO

>>1555357 PDF Uploading Enabled

'#2019

Test bake

>>1605535 test fag1

>>1605506 testfag 2

#2018

>>1604685 Alefantis-Silsby-CIA Connection Summarized

>>1604453 Former Clinton Foundation head Donna Shalala is back in Miami and at UM

>>1604434 Golden Dawn Dig

>>1604873 Tech Titans Tiptoe Towards Monopoly

#2017

>>1603612 D'Adesky Summary Continued

>>1603561 Elon Trollin' Illuminaughty

>>1603656 Blagojavich, $1.2m offshore account, Merkel's husband, Pedo's, (help anon dig!)

>>1603704 TOOLS TO ARCHIVE WEBSITES OFFLINE

>>1603851 Facebook sinking fast among US teens: survey

>>1603570 Possible solution to NWO Drop (Nimrod/Semiramis/Tammuz) Solar warship

>>1603904 Op. Underground Railroad 31 girls rescued Frm Kaliko Resort sex traffickers feb '17

>>1603974 D'Adesky Family Shipping operations, Diplomatic immunity, containers not xrayed

>>1604126 Truman and Greece the formation of NATO

>>1604123 GE exits Iran as Trump rattles foreign trade

>>1604171 Half moon bay CA

>>1604152 666 DNA AND PI 1997

>>1604031 Fair Trade or No Deal

>>1604184, >>1604085 Headed to Camp David, Not Mar-a-lago (more secure?)

>>1604203 Craig Sawyer uncovering trafficking tunnel in Tucson last night

>>1603588 Collection of WhiteboardAnon drops

#2016

>>1602770 Anon Helper suggests dig on map near by orphanages (Enmarcolda Wahoo bay)

>>1602904 Izette Folge advisory board of Innocents at Risk

>>1602919 , >>1603059 Updated Summary D'Adesky Dig

>>1602951 Children in Haiti being kept from their parents

>>1603163 Text of "right to try act"

>>1603158 Tytoo Gardens:between wahoo bay resort/kaliko beach club and port-au-prince

>>1603204 dig on Enmarcolda way back #714 - BQQM Edition-

>>1603262 WJC, BHO, DJT Pardons lists

>>1603152 Huffpost Doxxes "alt-right" Twitter user

>>1603364 Squaker Shutting down also

#2015

>>1601985, >>1602720, >>1602721 Anne-Christine d'Adesky (dig from helper anons post)

>>1602128, >>1602245, >>1602168 Fresh Digginz Anons, It's ON!

>>1602220 , >>1602530 , >>1602320 , >>1602623 Moar d'Adesky dig (compilation)

>>1602062 How do you wake up millions of young people?

>>1602115, >>1602170 (Haiti) ENMARCOLDA S.A. REspresnts shipping lines, logistic services

>>1602193 Yes, Amazon IS Tracking (you)

>>1602158 Spoopy Wikileaks xpost from voat pizzagate related

>>1602131 Apotex, Generic Ambien company founded by murdered billionare Barry Sherman

>>1602237 Chuck Schummer is on Teva Pharma Board

>>1602445 (need description help please)

>>1602422 Graphics Update

>>1602406 Podesta Connection to D'Adesky

>>1602127 , >>1602116 Who Honemooned at Kaliko Beach? (anon helper)

>>1602583 Iran Strikes/Sanctions

>>1602602 mattis Strategic Bridge, India

>>1602610 Do Autists Need Showers?

>>1602620 Canada hits back at U.S. with threat of $12.8 billion in tariffs

#2014

>>1601240 , >>1601537 , >>1601663, >>1601988 ClockFag BreakThroughs no Coincidences

>>1601264 Judge Rules For Sanofi, Bristol-Myers In Plavix Case $2.5 billion accounting scandal

>>1601375 US Saber-Rattles, warns it can 'blow apart' China's artificial islands.

>>1601513 Prosecutors want to know whether to charge McCabe (DO IT)

>>1601659 CFR says Domestic Propaganda 'Necessary'

>>1601627 Pope had a 'not-so-good' May

>>1601687, >>1601738 2 Jacksonville City Council indicted on dozens of federal charges

>>1601684, >>1601661 New President of Disney/ABC Television Sits On Soros-Backed Board

>>1601715, >>1601684, >>1601737 Pres. ABC/CBS Hav Siblings Wrking @ WH W/ Ties to Benghazi

>>1601299 POTUS DNA Code on back of speech notes @ Tennessee rally

>>1601938 CNN anchor Brooke Baldwin flips

>>1601859 Helper anon post (DIG ANONS)

#2013

>>1600401 Spygate: Obama ordered Loretta Lynch to spy on Trump

>>1600418 Muller Office's releases expenditures report, $11.2m for Russian collusion witchhunt

>>1600493 Valerie Jarrett number 1 on wikiscan

>>1600604, >>1600624 IG Report hearing moved from June 5th, to June 11th.

>>1600735, >>1600797 New Clinton Emails released, 281 pages fresh meat.

>>1600827, >>1601026 AMBIEN, Sanofi-Aventis has a very interesting history

>>1600842 Clockfags, please investigate. Possible HRC/Podesta Arrest date through clockwork

>>1600992 emergency alert system fail in Oregon. (ZH article)

>>1601067 Goldman Sacrifices one of their own.


 No.1253

>>990898


 No.1254

Testing compound formatting

Bold

Bold then Underline

RED

RED then Bold


 No.1255

Underline then bold


 No.1261

1)what keeps bad actors from starting multiple new threads

2) how to verify that your handing off to an authentic new baker

3) what is the process for handing off and verifying valid new baker


 No.1262

Baker in-training with question for Bakers, BO etc… Is #InternetBillOfRights (IBOR) still relevant for future loaves? Hasn't been any more word from Q in relation to it, so I'm just curious as to whether we need it, most petitions about it have failed and it seems like nobody takes it remotely serious anymore. That or they outright claim it's a sham, discrediting it… Thanks in advance anons.


 No.1263

>>1261

1) nothing, when it happens and it has happened the BO or BV on duty deletes them.

2) no way to positively verify, we're all anons here. After a while you will get a sense of who is who by choice of graphics and tone of postings.

3) Baker requests new baker to take over in kitchen. Anon volunteers and is confirmed… or not. Usually goes something like that but occasionally it doesn't.

One of the marvelous things about this place is the chaotic randomness of the universe seems to have been harnessed to work towards order instead of it's normal entropic effect.

In part that is what chan culture is all about, the methods and habits that in essence are this place. The free speech aspect is all well and good but without critical thinking skills this place would not be what it is.

The collection of mental horsepower gathered in these breads is world class.


 No.1355

File: 40e8e49c778b7c3⋯.jpg (1001.89 KB, 1200x3000, 2:5, Baking-Instructions-Graphi….jpg)


 No.1380

File: a364f0f70e1e1c9⋯.jpg (1016.37 KB, 1200x3020, 60:151, Baking-Instructions.jpg)

>>1355

revised edition

Post last edited at

 No.1426

File: 4e42533f6288111⋯.jpg (1.31 MB, 1200x3020, 60:151, Baking-Tips-Graphic.jpg)


 No.1430

>>379

Notepadqq, ironically named (available on Linux, as Mac is Unix, in theory should be available).

Be wary, doesn't autosave or reopen files consistently.

>>448

It's being debated in meta that bakers 'show some ID' on qresearch, but as tripcodes are prohibited there, I've proposed a 'secret field' only the admin can see, there's disagreements.

For anti-bread corruption, I've suggested CRC hash of previous bread in current bread, coupled with perhaps some dedicated 'bread verifiers' (taste testers?) whose sole job is to scan through the current bread to make sure it isn't being tampered with.

Ideally what we need is a system that prevents previous bread information from being tampered within the current, some sort of 'Copy-On-Write' type deal.

I think link verification/notables tampering is going to be the biggest cause for concern.


 No.1432

>>1430

This 'secret field' that only the board admin can see is already in place. It's called the IP hash. Board level admin (BO & BVs) cannot see actual IP addresses they see a hash created from the IP address. This is to preserve anonymity, ONLY CM and his staff can retrieve actual IP address in cases of legal violations (anons posting CP etc…)

currently the breads are archived at http://archive.fo/

this provides a snapshot of the bread

This provides a level of assurance that the bread isn't changed after the fact.


 No.1436

>>1432

Useful insights, thank you. I'm made an alternate proposal in baker chat, as I realise I'm off-topic here.

When I meant hidden field, I meant in the sense of information a user could control or input (for example, off-site hash). I suppose that could fall under 'reporting a post'. Anyway, I digress, apologies for derailing your thread, I shall slink away.


 No.1487

File: cfe47f57fbc5b8b⋯.png (606.89 KB, 1246x840, 89:60, BakerQuestion.png)

Hello my fellow bakers. I am learning to bake right now. I'm an EU-Anon, so I will most likely bake when many of you are sleeping.

I need some help (pic related)

When I create a test bread in /comms/, the links do not work and the colors are different. I guess, it's because the links to the notables are in another bread. That's ok so far.

My question: If I go live and create a new bread under /qresearch/, will the links be red and working and the texts be black (instead of green)?

Thanks in advance!


 No.1490

File: c94f994ac844b25⋯.jpg (1.35 MB, 1200x3020, 60:151, bakingInstructions2.jpg)

File: 5462256386206f6⋯.jpg (978.73 KB, 1200x3020, 60:151, bakingInstructions1.jpg)

NEW BAKING INSTRUCTION & TIPS GRAPHICS

I hope anons find these useful

Post last edited at

 No.1491

solved


 No.1492

File: b3c3833fef7c546⋯.jpg (160.75 KB, 1143x598, 1143:598, BakerTipsPostingDoughToNew….JPG)


 No.1497

Bo here…?


 No.1514

Trying to do a test bake and nothing happens when I click create new thread. Any suggestions?


 No.1516

>>1514

I'm using Firefox. If I use Edge, the box expands immediately upon clicking new thread. Not sure what setting in Firefox I need to change.


 No.1657

>>249

test


 No.1736

File: 255b550112bdaba⋯.png (158.71 KB, 1215x529, 1215:529, ClipboardImage.png)

>>1432

>>1436

brrrrt baker here, nice ideas, may i propose this tool for bread checking/taste testing?

diff checker, just copy paste the two text samples to see the difference between them. should just be notables added/dropped off, Q posts most of the time if anything else you can easily tell

https://www.diffchecker.com/


 No.1755

>>1736

nice find anon!

I've only had to deal with corrupted dough once. It was just after accepting the dough and hand off. I'd added the notables & had posted 1st page, then the reference section wouldn't post... turned out the prior baker had added a link to a site that 8ch.net will not allow. (I think it was youtu.be or some such short cut).

I hope you understood what I was saying in the general (#2694) about humor and the notables teasers / titles / headlines. The labels you put on notable posts has an effect on who will or won't read 'em.

Please be more careful in the future.

The mental image created by

>>>/qresearch/2136408 Anon mentally masturbates to the plan (from #2693)

is that what you want to leave in the historical record as a testament to your taste as a baker?


 No.1760

Rlarp Baker here

any ideas how i can get an ip hash request without broadcasting it on current Q bread. there was an R larp today. and moving forward would like to be discreet when available. so as not to inspire larping behavior. thanks to BV for this one today.

is comms good

where does BO/BV have eyes other than current Q bread?


 No.1761

>>1755

oh hello BO

cheers mate

o7


 No.1764

File: a9b245a18ba69b5⋯.png (80.71 KB, 479x622, 479:622, hashRlarpBaker.png)

>>1760

the easiest way is to make your own board

as board owner you'll be able to see the hashes of all who post on that board.

If you want to check your hash you can ask me and I'll post it here for you


 No.1766

File: 7acc944f7a36a2f⋯.png (361.31 KB, 2410x448, 1205:224, bike camping.png)

>>1764

Thanks

its for the Rlarps

so when R larp posts, i may want try to discretly hash it instead of publicly, but that is on Qresearch board.

most importantly they are curious if the IP has history can be posted (here is fine, R larp page preferred)

it is bread bread #2369 ID ebc00d >>1880528

pic related

thanks in advance

BO/BV Rusty/Bakers


 No.1776

>>1764

comms fully understood. now. took me a minute.

i have to stick with the Qresearch board threads to get that BO/BV. cheers mate

o7


 No.1777

>>1776

>>1766

>they are curious

who is 'they' ?

also

you cannot determine the hash if the post is not on your board.


 No.1801

>>1755

to give some context on that title: i was 4hrs in on that bake, and had asked for handoff twice… i added the title of the anon that nominated it, but yea totally see whatcha mean. will be more careful in the future o7


 No.1802

>>1801

if i remember correctly that is, kek. but ya no excuse, I'll be more discerning going forward


 No.1803

>>1801

>>1802

> no excuse,

you gave the best reason, not an excuse!

bakers are human and they get tired

the editorial judgment calls are not easy even when all systems are 100%

I am an ass, I call out problems when I see 'em

I'm glad you are not too offended by my crude critique'


 No.1815

>>1803

not offended at all. here to help best way that I can, and getting better as a baker is part of that. and it is the chans after all, kek, crude is built in. i welcome criticism, thx for the support


 No.1816

>>1815

WWG1WGA


 No.1843

>>2007869

>>>2007869


 No.1868

>>1866

BO/BV

can you grab/update first/main post of the thread, i didnt go high enough on my copypasta

im missing

Welcome To Q Research General

We hold these truths to be self-evident: that all men are created equal; that they are endowed by their Creator with certain unalienable rights; that among these are life, liberty, and the pursuit of happiness.

Integrity–for in Truth lies Victory.

Please Read Our Designated Disclaimer https://8ch.net/qresearch/welcome.html

VINCIT OMNIA VERITAS


 No.1875

Wanna-be baker here.

Should bakers be on a VPN?

I know some will say everyone should be on a VPN, and I agree, but not everyone can afford a proper VPN.

I'm willing to pay if necessary, but would rather not if I don't need to.

If I do need one, which one is secure, fast, and trustworthy?

FWIW, I will (mostly) be a night baker.


 No.1876

>>1875

A VPN isn't necessary

If you are in a position where the knowledge that you are a baker on 8ch would harm your reputation then you might want one.

Most of the bakers do not have VPN from what I can tell, I do not hear the BO or BVs complaining about it. VPN causes IP hopping which would mess with BAKER ID via hash


 No.1891

>>1875

if you want a free VPN, Opera Browser gives a free VPN feature. works pretty good. but I don't use a VPN while baking, so the BO/BV can use my hash to see previous bakes and feel comfy


 No.1985

File: 62adec6be1483ff⋯.jpg (148.32 KB, 626x576, 313:288, PeacePepeQek.jpg)

Hey Rusty?

You around?

I am baking will check back.


 No.1986

>>1985

ya, I'm here

what's up ?

if this isn't a topic for the baker's school thread

lets take this to the lounge >>196

Post last edited at

 No.2104

red

red bold


 No.2105

large

large inside of red

==red inside of large==


 No.2106

large inside of italic

large inside of bold

(((large inside of blue)))


 No.2150

aspiring baker here…..when creating a new thread for next bread, where does the downloaded image file get placed?


 No.2151


 No.2152

>>2151

ty RUSTY, another question that has plagued me since November…if I am saving pictures/graphics to my own computer and using them here on the chans from the folders associated with my device, which is registered to me, do the uploaded files once here contain information that may be used to dox? I'm not a techanon but have some common sense based on some of what I DO know….that common sense tells me what I DON"T know is by far the most dangerous thing. If there is another place we may take this convo, please let me know if that is necessary, as I don't wish to waste the bread here.


 No.2153

>>2152

this is a relevant topic so, ya, the school thread is OK.

pictures taken with most smartphones and cameras leave 'exif' data embedded in the file which can include GPS location, date, time, model & serial number of device…

graphics from the web do not usually contain this data, some graphics (pictures uploaded to instagram, twitter, facebook etc… can contain this data

also pdf files can contain info about author etc…

graphics & memes are somewhat traceable (where they originate, how they spread) but no info that could directly used to dox

I hope that helps


 No.2204

New baker, started thread 'there is only q' and someone anchored it, so wants to keep it, but it's falling in rank and i'm not sure if I just let it be, or ask for a baker or what. totally didn't read this before starting the thread…

Yesterday the thread was archived, but someone mentioned that someone high level had been on the board in the past. So, when it was archived yesterday, i was bummed but now it's back.. and, i didn't anchor it.. so, who did? Clearly someone doesn't want the board archived yet, but it's been HEAVILY edited.

https://8ch.net/qresearch/res/2314669.html#top

>>839


 No.2205

>>2204

> someone anchored it, so wants to keep it

hello newfriend

I'll try to help out here.

only the board owner or board volunteers can anchor, pin or lock a thread.

when a thread is 'anchored' it means it will sink to the bottom of the board and fall off as rapidly as possible.

It means the board owner or board volunteers do not see it as a worthwhile thread.

>been HEAVILY edited.

only the board owner or board volunteers can edit posts


 No.2206

Thanks newfriend.

Part of this doesn't make sense though, because the board WAS was archived.

Then someone brought it back up.. Counterintuitive of a sunken anchor.

Thanks for your insight though, any other is more than welcome!

>>2205


 No.2211

@isaacKappy needs to be checked. He’s baiting ‘anons’ and Q followers to come armed to protect a whistle blower. Stinks! Please investigate-


 No.2234

Leviticus 6:21

"It shall be prepared with oil on a griddle. When it is well stirred, you shall bring it. You shall present the grain offering in baked pieces as a soothing aroma to the LORD.


 No.2248

TEST


 No.2272

>>155

could a person bake by phone?


 No.2273

>>2272

it's possible but complicated


 No.2275

File: 7e597a145de1678⋯.jpg (258.98 KB, 997x522, 997:522, jd7ZANGvTy-6Y8VywAmBSL3tG_….jpg)

get your frequencies ready


 No.2305


 No.2308

For Bakers Considering Using a Pastebin Account for IDEN:

To protect you from doxxing, I recommend using a pastebin account with an email that does not link to you via an identifying phone #. Either use an email account verified with a burner phone, or use a privacy-protecting email service that doesn't require a phone # or other identifying info.


 No.2310

>>2308

good advice anon!

start an anonymous e-mail account

here is one that is fairly easy to set up

https://protonmail.com/

use the anonymous e-mail account to verify the pastebin account.


 No.2323

Don't know where to put this

BAKERS NOTABLES

Q drop 2124

FYI Hungary BuildS A Wall Brietbart Articles & dates

https://www.breitbart.com/london/2017/09/16/hungary-builds-a-wall-cuts-illegal-immigration-by-over-99-per-cent/

click on article link above, in the Brietbart London twitter post:

dated 13 Sept 2017 https://www.breitbart.com/london/2017/09/13/un-slams-hungary-wall-designed-prevent/


 No.2328


 No.2365

Yo Rusty. I'm nowhere near as experienced at you guys when it comes to baking (I only ebake), but here's a quick and dirty reference video I made for the visual learners. Let me know if I missed anything in the video or if I should do anything differently. Or even edit the video if you want.


 No.2366

File: 71f6913005e4226⋯.webm (10.41 MB, 1280x800, 8:5, baking.webm)

>>2365

How to bake in 3 mins.


 No.2377

File: f9a7e85c71c1196⋯.jpg (145 KB, 1088x471, 1088:471, QR.HowToWriteSummaries.JPG)

File: 44be5f6d43a301a⋯.jpg (99.01 KB, 1092x273, 4:1, QR.WhatIsNotableItemSauceC….JPG)

File: d8f62fb6687a218⋯.jpg (160.37 KB, 1090x452, 545:226, QR.WhatIsNotableItemSauceO….JPG)

File: 5c40918f6f43e7a⋯.jpg (221.2 KB, 1083x591, 361:197, QR.WhatIsNotableItemSauceF….JPG)

File: 5992a3f8b5a9d00⋯.jpg (189.04 KB, 1092x581, 156:83, QR.WhatIsNotableTopics.JPG)

>>2366

originally posted >>>/qresearch/3018667

ThanQ

and from the same thread #3819

>>>/qresearch/3018740 these excellent decision tree graphics for notables

Post last edited at

 No.2381

I am getting 'thread too long' when i copy the raw prior pastebin dough into the new thread. Not sure why it isn't working for me.


 No.2382

sorry, body too long. i am cp'ing raw contents of prior pastebin dough to my current and it won't let me create the new thread.


 No.2421

Hey Rusty, can you check baking going on currently? anons are in a tizzy atm over the Baker

Bread #3869


 No.2422

>>2421

*#3839 sorry


 No.2448

File: 4f625a4c579f9eb⋯.jpg (711.2 KB, 1920x2560, 3:4, 0998f28e-68b2-46fb-8acb-ef….jpg)

what up fags


 No.2449

>>2448

china or nippon?


 No.2497

>>801

>"if enabled by board owner"

Can anyone tell me what will not work in the qresearch thread? I don't want have to go over there and experiment. That'd be kinda embarrassing.


 No.2498

>>2497

the only formatting that does not work on /qresearch/ is [code]


 No.2569

>>2498

Nope. It works.

Don't forget to use the / at the end.


 No.2681

=test=


 No.2682

=test=


 No.2683

test


 No.2684

>>2683

you're catching on

If you want to post a lot of testing please use one of the test bakes instead of this one


 No.2685

okay, hey im learning to bake, I read all the material, where do I practice board making


 No.2686

File: 08caa948c1371a4⋯.png (425.71 KB, 1273x432, 1273:432, ClipboardImage.png)

>>2685

Just click "catalog" at the top of this thread, which takes you to where you can create new threads for this board.

https://8ch.net/comms/catalog.html

Click "create a thread" and go from there.

When you post a practice bake on /comms/, the links won't be active (red) like they will be on /qresearch/ but you still get to see how posts fit etc., and ask one of us to look at it. I'm over at /qresearch/ now and will keep checking in here if you have questions.


 No.2687

>>2686

okokok sooo, I have the subject and comments section filled out right, I watched the 2:37 baking video, im confused what that file is thats being attached during the board making


 No.2693

>>2687

>february, Im learning right now, over on comms, I watched the video, Im confused as to what the file is that gets attached in the board making process. I understand the copy+paste from pastebin and updating it with new notables and moving the old ones to the note list.

Dude, why do you keep calling it "board making?" Kek, if you've been here since Feb, how have you not learned our comms? (You'll also understand we get a lot of shills that attempt to bake, so you'll forgive my goncern.)

The file you attach is our standard Iwo Jima image for each qresearch general thread. Just download it and save from any bread, then re-upload when you create new ones.


 No.2701

>>2693

I understand, i read more and figured the image part out. I baked https://8ch.net/comms/res/2691.html#2699

I lurk all the time, I just don't post much, sorry about the lingo fuck up. I'm learning because my hours available are the 10pm-6am EST and I saw last night was an ebake and before that I believe we were breadless for hours one night.


 No.2702

>>2693

I fucked up and set the name to Test1 when I was copy+pasting


 No.2703

>>2701

Looks good, man. No worries on the lingo, it takes quite a while to get it all down and we all learned it by trial and error thru posting it and getting corrected, myself included. Just wanted to make sure on the shill thing.

>>2702

>I fucked up and set the name to Test1 when I was copy+pasting

Yup, just leave all that blank, post into body only on all replies to OP.

I just took over the kitchen on the General so if I don't respond right away to questions that's why. You wanna try gathering notes for a bread and comparing 'em to ours? It will also help you practice as far as timing. When it comes time to post the next bread, do another over here and see if you get it in b4 current thread ends. As long as your notes are about 60% same as another baker's, you're prolly good.


 No.2704

yessir, im just on notepad right now, learning how to add in new Q posts and change the notables around. Im baking another test right now for review to see if I'm understand the basic mechanics, really want to make sure im understanding this right. im a checkmywork10xandstillbeunsureaboutitfag


 No.2705

>>2703

>>You wanna try gathering notes for a bread and comparing 'em to ours?

I'll compile notables in the next bread for comparison?


 No.2706

also, how many buns until collapsing one into a post for previous notes. im seeing 3-7?


 No.2708

>>2705

Yeah, then you get a total bread experience from start to finish. You can even post your own notes in qresearch and ask all of us to look at 'em (moar feedback, but you know how anons can be, might give you some bootcamp love)

>checkmywork10xandstillbeunsureaboutitfag

#Metoo. Bigtime. Baking helps you learn when good enough's good enough tho. Sometimes shit just moves too fast. It's why graveyard is best for perfectionist types like us.

>how many buns until collapsing one into a post for previous notes. im seeing 3-7?

It's a total character limit, so it just depends on the amount of notables in each bun. Just leave enough time when you bake so that if you post a Notables post that's too big (you'll get an error that says 'too big') you just go back to Notepad, trip one more bun off, then post again. After a while, you get an idea how much just by eyeballing it however you have it on your set-up.


 No.2712

>>2708

Excellent. here is the new bread, https://8ch.net/comms/res/2707.html

modified in the notables and Q post section to make sure I'm understanding the template to bake it right.


 No.2713

>>2712

Yeah, I see your additions and that looks perfect. Dealing with Q drops can be a challenge, but he never posts in graveyard, and other than that there's always another baker on to help. But you get the idea–you'd just copy-pasta an example from prev. drop for format and switch out the post #'s. And just make sure that if he posts to General you stare at his post long enough to make sure it's his color-changing tripcode (and not the solid green for fake Q.) Make that mistake this week and got ass-fucked for it, kek!


 No.2714

>>2713

>his color-changing tripcode (and not the solid green for fake Q.)

HA! I saw that, I was confused for a sec like why its not changing color and then realized the foolery afoot. alright, so im back and on the new bread, ill start collecting notables


 No.2715

>>2708

>Baking helps you learn when good enough's good enough tho.

>Sometimes shit just moves too fast

AMEN!

All this looks good anons, keep up the good work!

>>2714

godspeed new BAKER

I try to check this board every few hours, if you need something just let me know.


 No.2716

>>2713

I gotta go feed my family for a little bit, I only made it a few hundred posts down and got:

>>3475953 POTUS Twat

>>3475966(possible) Princess Eugenie UN Sex Traff

>>3475968(unsure) Feinstein Q Pics

>>3475976 10.17 Assassination attempt on POTUS

>>3475993 Hamptons plane crash victim ID'd

>>3476074 Hillary w/China + FVEY Conspire


 No.2718

>>2714

TIP: Right after I post my ~500 posts notes bundle, I usually go to my "New Thread" window (you can use catalog or index) and get it set up. I copypasta "Q Research General #_ _ _ _" from current bread and change the number, rather than risk typing fresh each time ( to reduce typos and number transpositions, since I'm a bit dyslexic). Then load up the General pic and copypasta in the first OP text. Then I go back and check my ~500 notes bundle for any replies and finish gathering.


 No.2720

>>2714

And then I do final sweeps by CTRL-F searching for "notable" "notables" "baker" and "(you)"


 No.2726

>>2716

Yeah, looks good (new)baker. I didn't include the Feinstein one (which you were unsure about) but I did put the others in. A lot of editorial discretion also comes down to whether you're in a mood to fight for notable purity on a given day. Unless you put a really fake & gay note in, or put too many notes in (over 20) anons usually don't complain over INCLUSION, whereas EXCLUSION can unleash holy hell if the posts not noted are the kind ppl feel like fighting over. Shills will often post things for this purpose. Sometimes you're in the right head space to take the heat, other times you relax standards a bit to keep the peace. The latter is an unfortunate necessity I've come to accept. Important to keep in mind, however, that if we don't keep notables as close to the way autists prefer them (not too much random news or fluff) they will start reeee'ing too and–more important–not have a comfy environment in which to shine. I'm a baker that tends to defend notable purity pretty staunchly–sometimes it's the right call, sometimes not. Notable selection is really where the art of baking is–the rest is just timing of the copypasta.

Really glad you're joining us, thanks bigly. When you're ready to try your first bake on qresearch, just announce you're a new baker interested in doing that, and the other bakers and BO/BV will let you know they're standing by to help, then you'll do handoff just like we all do and go from there.


 No.2727

>>2726

Wow! Very good. got a nice lasting kek off:

>notable purity on a given day. Unless you put a really fake & gay note in

I might not be back til graveyard tonight. anyways, I really appreciate yalls time and effort and am sincere about picking up the grave bake.


 No.2728

>>2726

> Notable selection is really where the art of baking is

It's not just selection of notable post, it's also composing the teaser for it.

The title of the bread can also be subtle or sometimes not so subtle spur for the morale of the group as well as a pointer towards a goal.

Baker's with good sense of humor are greatly appreciated.

You have given great advice and wise counsel

>>2727

godspeed new BAKER

this experience will help you grow

you'll need a thick skin, good critical thinking skills and the humility to admit when your mistakes and you'll do just fine.


 No.2729

>>2727

Excellent, really happy to have another graveyard baker on the bench. You'll do great. And even if you have a hiccup, don't worry. I'm a confirmed spaz and everyone was very understanding while I worked out the kinks. I'll check in around 12-1am EST and if you're on I can make "introductions."

>>2715, >>2728

Thanks for weighing in and for maintaining this board for us, Rusty. Appreciated.


 No.2730

>>2729

I am happy to help in any way I can.

do what you can

with what you have

where you are

thanQ for all that you do

wwg1wga


 No.2747

greetings! i'm the graveyard in training, been busy the last two days but im pretty sure ill be able to do some training tonight. im going to lurk right now and do some solo-practice collecting notables and comparing them to what the current baker is putting up.


 No.2752

>>2747

good to see you back again




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