I like to keep refrigerated bread dough in the refrigerator so I can bake a loaf of bread, a pizza, pita bread, or fougasse on a whim without planning ahead. I keep the wet dough stored in a plastic men's shoebox because it is the perfect size and shape for efficient storage. However, I worried about the safety of the plastic. Could unhealthy chemicals leach out of the plastic and into the dough?
A little Google research on the web turned up this excellent article that I'd like to call to the attention of bakers in this forum.