I wanted to reinforce, also, that it is an excellent question! Never seen a dumb one... but this one is a high calibur question because starches are confusing.

Arrowroot, IMO (in my opinion), is one of the best starches available. It is interchangeable with corn starch, tapioca, potato starch, etc. etc. (any of those fine powders that are used for thickening things).

Arrowroot, from my reading, was historically used for allergic treatment and to heal the body/gut. It is still used in pharmaceuticals today.

It doesn't require a large amount of energy to do what you want. As a matter of fact, you don't want to 'boil' it or it will turn into 'snot' (sorry ).

It can help make a crispy rice waffle recipe, softer and more pliable... and as you practise with it, it becomes easier and easier to use.

It's all I use for 'starch'... though I don't really use that much.

Good luck with your bread! There've been a couple of really great recipes posted this last week. I look forward to trying them myself!

It sounds like you're really getting the hang of things rather quickly!