Hi There! My sister and I are starting a little Greek donut company, making loukoumades. We were wondering if anyone on here had any advice for traveling short distances while our dough was rising. We have to make the dough in the commercial kitchen, although I would rather make it on site at the festivals we will sell at. Any suggestions? Does it need to be cold? For my dough to rise I just have to cover it with a warm wet cloth. Thanks so much!