Yes, yeast will generally take longer to rise at room temperature compared to in the refrigerator or freezer. The rate of fermentation and dough rising is influenced by temperature, and yeast activity is more active in warmer conditions.
At room temperature, which is typically around 68°F to 78°F (20°C to 25°C), yeast fermentation and rising will occur at a moderate pace. It usually takes a few hours for the dough to rise adequately, depending on the specific recipe and amount of yeast used.
In the refrigerator, where temperatures are much colder, usually between 35°F to 40°F (2°C to 4°C), yeast activity slows down significantly. This is why refrigerating dough is a common technique for retarding the rising process. Slower fermentation in the fridge allows for better flavor development, and it also gives you more flexibility in baking times. Dough stored in the refrigerator might need several hours or even overnight to rise fully.
In the freezer, where temperatures are below freezing (0°F or -18°C), yeast activity is almost entirely halted. Freezing effectively suspends all yeast activity, making it an excellent option for long-term storage. When you want to use the frozen dough, you'll need to thaw it in the refrigerator first, and then allow it to rise at room temperature before baking.
In summary, yeast will rise faster at room temperature, slower in the refrigerator, and not at all in the freezer. The choice of rising temperature depends on your baking schedule and the desired flavor and texture of the final product.