>>75064583Yeast, once activated, continues until it dies either due to burning in its own waste or by heat. What this means is, if you make some bread dough and then put it into the fridge, while it may drastically slow down, it'll still rise. If you keep it in a container with a proper lid, you'll be fine.
Additionally, you can even freeze dough you made in plastic wrap and have it be fine and rising just as much for up to a month after thawing to room temp.
I always keep my yeast in the freezer because of this.
