You can't always trust the Internet on food issues, especially food safety, but the USDA guidelines tend to be on the really conservative side, so as sources they tend to balance out. One thing about having bread dough in the fridge, if it goes bad it's usually pretty obvious. But people have been keeping sourdough starters in their refrigerators for decades and I've never heard of anyone dying from sourdough food poisoning. (One of the bacteria strains that is likely to grow in bread dough is Clostridium perfringens, often cited as one of the leading causes of food poisoning but which is also the active leavening ingredient in salt-rising bread.)
Back when Peter Reinhart was working on his 'Artisan' bread book, I tested several of his recipes, including one where you made up a big batch of lean dough and took out just enough of it to make that day's bread. I think I made 2 baguettes a day for about 9 days, and it was interesting to see how the baked bread changed as the dough aged.
Around 20 years ago I was asked to talk to the sports journalism students at the University of Nebraska, as I have been running multiple online/email discussion groups on sports since 1991; it wound up being an extended session on just how trustworthy the Internet is. I said then, and it has certainly come true, especially over the last decade, that the Internet would be weaponized by various factions to promote their versions of 'truth'. The 1993 New Yorker cartoon with the caption "On the Internet, nobody knows you're a dog" was prescient.
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