Hi Edwin, you're correct that eventually the yeast in this recipe is going to poop out and the dough will gradually deteriorate. Refrigeration does slow down the fermentation process considerably, but you may still find that you get the best results in terms of rise and structure if you bake within the first few days of refrigeration. Other styles of no-knead bread call for a very small amount of yeast, which allows the rise to take place overnight at room temperature. Both types of no-knead recipes depend on a fairly wet dough that is able to develop gluten simply by allowing the dough to sit. 

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