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I blew it on a recipe the other night, by putting all of the ingredients in the pot at once. I was supposed to reserve the arrowroot powder to thicken the sauce AFTER cooking.
But it worked fine, and the sauce thickened beautifully as it cooked.
So why do all the recipes say to use arrowroot for thickening only at the end of a recipe? Is perplexing.
@mirabilis maybe some sauces need the arrowroot last? Though I’ve had similar experiences. I now raise my bread in a warm oven and then just turn the oven on to baking temperature, which is much much easier than the usual instructions, but I get good spring and crumb and crust so... I don’t know if NB standards are low or everyone is wrong.
@clew Tonight I did it the "right" way and it was just a whole lot of extra effort for no reason, as far as I could see.
Back in the days when I baked bread, I did exactly what you describe. 😃