I know there's lots of different approaches to storing dough, but I'm partial to individual containers. I've been playing around with all the round tupperware variations and they're either too small, not flat bottomed, or, most importantly, the lids pop and I end up with dry dough (no, don't want to do the pin hole thing).
So, I'm looking at dough pans. I'm not too hot on aluminum. I don't buy into any of the health claims about aluminum, but I can definitely taste it when aluminum reacts with salt and acid, and, although dough doesn't contain much salt or acid, the 3 days that I typically store dough would probably be long enough for some sort of reaction.
So, non aluminum dough pans. One would think some enterprising chap would have come up with a stainless dough pan, but nope, I can't find one. I did manage to find plastic pans:http://www.bakedeco.com/a/plastic-dough-pan-s-12232.htm
but, before I pull the trigger, I was wondering if anyone had any other leads.