If you have a method for converting traditional recipes to sourdough, you’d be welcome to try! –Rachel

Hi Joanne,

If they were frozen when you put them in the car, they should in theory thaw and rise while you drive. It takes several hours (8 to 10) for frozen dough to both thaw and then then warm enough to rise at room temperature. So if you are putting them in your trunk where it’s cooler, the chances they are going to rise much is minimal at best. If they are in the cabin where it’s warmer, they will have a better chance. If you don’t want them to thaw, put them in a cooler. If you do let them thaw while driving, make sure they have very greased plastic wrap on top so they don’t stick.

I’m glad you all enjoyed the bread as well! Happy Holidays to you! –Rachel

Hey Kat–bread doughs. They are temperamental sometimes. This dough is very soft and requires a gentle hand to manage it. In summer it’s good to know that flour also absorbs humidity making the flour “wetter” than in winter and may need less water than at other times of the year. The video that accompanies this recipe on YouTube may be helpful to watch to show you texture. If the tops and sides got hard sometimes that can be from over handling the dough or adding too much flour during kneading which are both tricky to balance when the dough is wet. The filling dripped out because the dough wasn’t solid enough to hold it in is my guess. Sorry it went bonkers on you. If you ever feel up to doing it again, watch that video first and see if it’s helpful. –Rachel

Love your recipes but I’m not quite sure where I went wrong with this one. I made a half batch and the dough was very very moist. I had trouble actually cutting it with the floss. My sugar filling ended up kind of dripping out and sticking to the bottom of my pan. Also, I didn’t put any icing and the tops and sides hardened quite a bit. Is this usual? Any tips?

They shouldn’t be crispy. I bake mine in a ceramic baking dish and they don’t ever get hard on the outside. Tenting the dish with foil will also slow the browning process. The more sugar that there is in a bread, the faster they darken. –Rachel