Thanks for the bee info. Sounds complicated - I’ll need to do some research, especially since we are looking into a rural area.
About the bread, you can refrigerate it right after kneading, wrapped in plastic. It will continue to rise before it cools sufficiently so check to make sure it’s not ‘escaping’ from the plastic. Then take it out and when it’s close to room temperature but before it has risen a lot, form it into loaves. Let it rise the 2nd time and it should turn out fine. I have a whole wheat recipe that requires a 2-4 day stay in the frig - to soften the harsh wheaty flavor. It always turns out fine. I can’t believe I can get 100% whole wheat to rise - I must finally understand how yeast thinks ;) Just keep practicing.
“Thanks for the bee info. Sounds complicated - I’ll need to do some research, especially since we are looking into a rural area.”
I’ll pass along the sage advice of one of my teachers: beekeeping has a steep learning curve, but it’s not that high. Once you get it down, you’ll be wondering what you’re going to do with all those bees!