>>/15136/
Well, if you were the anon who created that list, you would be the same anon who had to leave the board in mid-Feb for quite a while....

re formatting
I use formatting a lot bc it's useful for highlighting key points. The research on how the eye takes in screen info suggests it's a lot harder than stuff on paper. I use whatever tools will make the ideas easily grasped with a quick scan. 

Sometimes i get the feeling that anons don't use bc they think it's fame-fagging or something. But that's like Richard Nixon saying, "No, i don't want make-up for the debate." 

Bakers in fast breds don't mess around. Always use lots of bold and red text to "mark" key info, like  signing on, signing off, listing pastebin changes & notables. These have to be easy to find, espec. for ebakes.

Re organic: 
> these are things that can't be spelled out
well-said fren--i was thinking the same thing but could figure out how to say it! Yes, there is a kind of magic that happens here, whereby people sorta tune in and know what to do. Anons called to this work are pulled to wherever help is needed.
I was pulled into baking, even though i had absolutely no thought to bake when it happened. But the pull was so strong that i had to give in, kek. Now it seems natural.

Oh, you baked this bread? It's not a disaster, no worries. Look, we've got a bred where anons can post. If you've baked b4, you know how rare a perfect bake is! Also, he does things differently, hard for me to track. And i can't afford it, i'm too new as a baker, still learning 8chan system, espec. for Q posts and learning how to do things really fast coz you have to in QR.

BO knows my thoughts--that i am committed to help and to support this board but also hold the line on some things specific to baking. Also, it's healthy to push back at times, that's how we hash things out (all anons). No one person has all the answers.