Bread-Bakers v103.n038.7

I would like to make fresh bread over a fire or coals on a backpacking 
trip.  The idea is to carry flour, salt, baking powder and maybe raisons 
and mix it w/ mtn water and then find a suitable stick to wrap it 
around.  Simple enough but the implementation is tricky.  At home using a 
barbque, I used wire coat hangers but the dough (w/ raisons) was too 
heavy.  Then I used a section of pvc pipe but that began to melt.  But by 
having a water can nearby I doused the pipe and dough whenever it became 
too hot.  After a long while, the outside was crusty (and I ate it) but the 
inside was still dough.  I am learning slowly that thickness and amount are 
factors not to mention the kind of stick or maybe 2 sticks.  I would like 
to hear from someone w/ experience on the trail who wouldn't mind helping a 
neophyte w/ the details.  Also, I tried taking a bit of my sourdough, 
adding flour and making a ball and puting that in a plastic sandwich 
bag.  The next morning the sourdough had eaten through the ball and stuck 
to the bag.  Then I put flour in the bag w/ another ball and the next 
morning it was okay.  But I left it for 2 days and it became very clumpy 
and wouldn't resond to heat.  I'm thinking now that a sourdough ball will 
only last one day in a pack.

Tks, Dave