I have never done it, but if you find yourself getting low, you can always hold a portion of your dough aside and use that as a "starter batch" I think it is called. They do this with pizza dough all the time. There are some places that are still using the same yeast that are decades old. I'd do a quick Google of it first just to verify I am not talking out of my "you know what".
I was looking into sourdough starters. May try that some time, but okay for yeast for now. I'm hoping the panic buying will settle down a bit, but it looks like the restrictions could go on for months.