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.

Glenn