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But this is still no proof for the method having been developed in Poland. Dr Matthew Baerman, in his article for the linguistic blog ''Morph'', suggests that the name may have come from a mental association made between the loose starter and the famous Polish fermented-rye-meal soup called "''żur''" (pronounced ''zhoor'') or "''żurek''" (''{{small|ZHOO}}-reck'') - even though the soup is made from diluted sourdough rather than a yeast starter.<ref> {{Cyt