Traveling with Fermenting Dough
Maybe this is a weird question...so I'll ask it.
I will be taking a car trip Friday, and want to be able to bake Saturday at my destination. A Sourdough with a cold primary fermentation. Any reason I couldn't put the dough in its bowl in a cooler with Blue Ice, and take it with me? Does yeast get carsick? Will a rough road burst the carbon dioxide bubbles?
Thanks for your advice.