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NIghtBaker

Baking Class Teaching Plan

NIghtBaker
Apr 30th, 2020
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  1.  
  2. ==WELCOME TO BAKING CLASS !==
  3.  
  4. Thank you for stepping up to help the kitchen and for coming to the class. Respect.
  5. The class is informal and relaxed. Feel free to ask questions, shout out if or when you're stuck / need some help and remember, there are no dumb questions, ever.
  6. There's usually plenty of flour flying around so feel free to mess up. It's how we learn.
  7.  
  8. One of our bakers usually instructs (m'self today), while GYB facilitates the Q&A and discussions. Regular bakers are also usually in-thread (dropping in when they can), helping to answering the Q&As.
  9.  
  10. So..... feel free to ask any questions about anything regarding baking, even if you're not learing to bake today.
  11.  
  12. We are all here dedicating our time to teach you and pass on our knowledge to you, new bakers. We want to help you in whichever way we can. Please give us feedback and let us know how we can.
  13.  
  14. Once you decide you're ready to bake, we will all continue to help you, so don't feel you'll be out on your own in the wild west.
  15. Thank you bakers, thank you BO.
  16.  
  17. Here's what we'll be doing in this video and slide series -
  18.  
  19. ==MODULE 1 - BAKING==
  20.  
  21. '''In this module we'll be showing you step-by-step how to make a thread -'''
  22. Step 1. Getting the most recent version of the dough
  23. Step 2. Copying and pasting it into your text editor
  24. Step 3. Making a new thread and posting it
  25. Step 4. Making a new pastebin and posting it
  26. Step 5. Telling anons where the Fresh Bread is
  27.  
  28. '''By the end of Module 1 you will -'''
  29. 1. Have all the knowledge you need to make a thread
  30. 2. Have made your own thread/s in /comms/, the baking practice kitchen
  31.  
  32.  
  33. ==MODULE 2 - NOTABLES, TIMING & TIPS==
  34. Module 2 will cover notables, timing, tips & traps.
  35. We'll do this module next Thursday.
  36. Once you've completed the 2 modules you'll be ready to baker!
  37.  
  38. Ok, let's go
  39.  
  40.  
  41. --------------------------------------------------
  42.  
  43.  
  44. MODULE 2 - NOTABLES
  45.  
  46. In this module we'll be showing you step-by-step -
  47. 1. How to log notables
  48. 2. How to make a bun
  49. 3. When to post them in-thread
  50.  
  51.  
  52. --------------------------------------------------
  53.  
  54.  
  55. ==PREPARATION - VIDEO 0 - SLIDE 0==
  56. ==OPEN YOUR TEXT EDITOR & DOWNLOAD THE GENERAL IMAGE==
  57.  
  58. - Save the General Thread image. You'll use it to practice baking in a while.
  59.  
  60. - Open your text editor;
  61. - On Windows, Notepad or download Notepad++ (free & multiple tabs)
  62. - On Mac, TextEdit or download Atom from https://atom.io/ (free & multiple tabs)
  63.  
  64.  
  65.  
  66.  
  67.  
  68.  
  69. ==STEP 1 - VIDEO 1 - SLIDE 1==
  70. ==FIND THE CURRENT DOUGH==
  71.  
  72. The first step after you agree to bake is to find the most recent version of the dough.
  73. Or.. as we say, 'grab the dough'.
  74.  
  75. The dough is always found in the *current* general thread.
  76. It's the last bakers post, has a Pastebin link and is usually marked 'DOUGH'
  77.  
  78. See slide and video, then head to the latest general thread and find it or 'grab the dough'.
  79.  
  80.  
  81.  
  82. --------------------------------------------------
  83.  
  84. ==STEP 2==
  85. ==COPY THE CURRENT DOUGH==
  86.  
  87. Let's now copy the current dough from the pastebin.
  88. Details on the slide and video.
  89.  
  90. - Click 'raw' first. This gives you a copy without formatting.
  91. - Select and 'copy' all the text in the box.
  92.  
  93. - Note the 2 browser windows open, the current bread and the pastebin dough link.
  94. It's a good idea to keep your windows tidy and not have too many open.
  95.  
  96.  
  97. --------------------------------------------------
  98.  
  99.  
  100. ==STEP 3==
  101. ==PASTE IT ALL INTO A TEXT EDITOR, OR EDIT STRAIGHT INTO PASTEBIN==
  102.  
  103. Paste the dough into a text editor on your 'puter.
  104. Use notepad or notepad++ (free download).
  105.  
  106. Or... ANOTHER METHOD -
  107. When you open the dough paste in pastebin.com, just click 'clone'.
  108. This creates a cloned dough you can add your notables into.
  109.  
  110. You will enter new Q posts and notables to the text doc, or the cloned pastebin doc.
  111. Whatever you prefer.
  112.  
  113.  
  114. --------------------------------------------------
  115.  
  116. ==STEP 3a - VIDEO 3a - SLIDE 3a==
  117. ==TRIM YOUR DOUGH - REDUCE THE NOTABLES SECTION==
  118.  
  119. Once you've 'grabbed the dough', the next step is to prepare it.
  120. We will now cut the Notables Section down to make it a postable size.
  121. The maximum size of one post is 4700 characters, so we'll make sure Notables is under 100 lines.
  122.  
  123. Check out the slide and video and then let's do it -
  124.  
  125.  
  126. --------------------------------------------------
  127.  
  128. ==STEP 3b - VIDEO 3b==
  129. ==MAKE SPACE FOR YOUR NEW NOTABLES==
  130.  
  131. Let's make a space for your new notables to go into.
  132. Check the video for a simple explain.
  133.  
  134. It's good practice to double and tripple check that you're listing them under correct thread number.
  135. Run down the previous batches to check the numbering and check the current thread number that they match.
  136.  
  137.  
  138.  
  139.  
  140.  
  141. --------------------------------------------------
  142.  
  143.  
  144. ==STEP 4 - VIDEO 4 - SLIDE 4==
  145. ==CREATE A NEW THREAD==
  146.  
  147. When live baking, at around 650 - 670 posts, create a new thread.
  148. If it's busy, start at 630 - 650 posts.
  149. Bake earlier rather than later.
  150.  
  151. Tell the group you are ==Baking==
  152. Or post the Notables Bun
  153. This assures everyone that there's a baker.
  154.  
  155. Open the Catalog in a new window.
  156. Click 'Create a thread'.
  157. Follow the steps in the slides & video.
  158.  
  159. We will be baking in the practice bakery at /comms/.
  160. The /comms/ catalog link: https://8kun.top/comms/catalog.html
  161. Open it up, follow along in this thread and actually bake your first BrEaD.
  162.  
  163.  
  164.  
  165. --------------------------------------------------
  166.  
  167.  
  168. ==STEP 5 - VIDEO 5 - SLIDE 5==
  169. ==ENTER THE THREAD INFO==
  170.  
  171. If, after clicking on 'New Thread', the posting bar sticks at 100%,
  172. open a new catalog window and look there for it. If it's not there keep
  173. refresing the page.
  174. Sometimes it can take from 30 - 60secs for a thread to post / show.
  175.  
  176. See the slide and video, and then let's enter the info and create our new thread -
  177.  
  178.  
  179. --------------------------------------------------
  180.  
  181.  
  182. ==STEP 6 - VIDEO 6 - SLIDE 6==
  183. ==ENTER THE REST OF THE DOUGH==
  184.  
  185. Once you've made the new thread with the first dough section, open it up if not open already.
  186.  
  187. Let's add the next 3 dough sections from the pastebin as 'replies' -
  188.  
  189.  
  190. --------------------------------------------------
  191.  
  192.  
  193. ==STEP 7 - VIDEO 7 - SLIDES 7 & 7a==
  194. ==COPY THE DOUGH INTO A NEW PASTE==
  195.  
  196. You've made your new thread with 4 dough sections? NICE WORK.
  197. ARE YOUR LINKS GREEN? Don't worry. They're broken because we're linking to QR links, when we're in another board. Just ignore them for now, I'll explain fully about links in a short while.
  198.  
  199. The last dough post (the 5th at the moment), is the DOUGH post.
  200.  
  201. Now let's make a new pastebin - the fresh dough including your new imaginary notables.
  202. Let's go....
  203.  
  204.  
  205. --------------------------------------------------
  206.  
  207.  
  208. ==STEP 8 - VIDEO 8 - SLIDE 8==
  209. ==POST YOUR NEW THREAD LINK==
  210.  
  211. That's it - Baked!
  212. How's it looking? Let us know.
  213.  
  214. Now we need to go back to the current bread and tell the folks where to go next.
  215. Post it any time from 730 posts onwards.
  216.  
  217. Let's just practice here, in our new thread.
  218. First, let's grab the link, then paste it in this thread, pretending it's the end of the General.
  219.  
  220. Take your time, I'll have a short break while you go through it all.
  221.  
  222. Once your new thread link is posted, we'll take a look at it unless you tell us it's too bad to.
  223. kek
  224.  
  225.  
  226. --------------------------------------------------
  227.  
  228. ==STEP 9==
  229. ==TIMING==
  230.  
  231. This slide gives an idea on timing, and the sequence we generally make when baking.
  232. Note that with timing, all bakers are different and all shifts are different.
  233. Play it by ear and find your own timing.
  234.  
  235. If Q posts and it's day or evening shift (busy), or if there are issues with the board, you may want to start baking at 630 posts.
  236.  
  237. If it's a slower bread for instance graveyard, you could start baking at 700 - 720.
  238. It all depends, and one of the skills you'll learn while baking is timing.
  239. Bakers are constantly working on getting their timing bang on, so don't worry if you're early or late, we all are sometimes.
  240.  
  241.  
  242. ==STEP 10==
  243. ==LINKING - ADD SLIDE/S==
  244. If you're posting from /comms/ threads to /comms/ thread, your link just needs >> in front of the post or thread number.
  245.  
  246. If you're posting a QR link from here, or from QR to Q's board, you need the longform. Memorize it by the '3/2 rule'
  247.  
  248. 3 >>> and 2 // and the board name sits in the middle
  249.  
  250. >>>/qresearch/8980446
  251.  
  252.  
  253. --------------------
  254.  
  255.  
  256.  
  257. ==FEEDBACK & GOING FORWARD==
  258. Hope you've enjoyed the seminar, and please, your feedback is very, very welcome and helps us to constantly improve.
  259.  
  260. We'll keep an eye on this thread throughout the week, so if you come up against any issues, or have any questions, post them and we'll help you.
  261.  
  262. Recommend coming back to /comms/ anytime and making as many threads as you can.
  263. Doing this will cement what you've learned here this eve. You start to get into a rhythm.
  264.  
  265. Next week we'll cover 'Notables, Timing, Tips and Traps', and do another practical sesh the week after that. Drop in any time, any week. We are here for you and dedicated to teaching and supporting you.
  266.  
  267. Thank you for coming!
  268. WELL DONE NEW BAKERS & THANK YOU, BAKERS & RUSTY
  269. o7
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