I use a lot of yeast especially in the winter months so when I open a large pack or bottle and do not plan on using it up quickly, I always put it in a sealed container and freeze it. The trick is take out the amount of yeast needed for the next project and let it get room temperature before using it in the recipe. It just wakes up nicely. Sometimes I will add the yeast, warm water and little sugar or potato powder and let it start to work - bubble up. That way I never get the bread all together before I knew if the yeast is alive. Also I seem to get better bread this way as the yeast is already doing its work. As I grind my own flour, I do that just before I add it to the mix so the flour is nice and warm.
I have been making kits for bread, biscuits and cookies for years. I will try and find the book and pass it along. It saves money to do this ahead and you are always prepared. I usually store smaller packets in something like the "save a meal" or use a "Foodsaver" machine so they last longer. Have a good day!