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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'': {{pron|zhooR}}) or "''żurek''" (''{{smallpron|ZHOOzhoo|Rek}}-reck'') – even though the soup is made from diluted sourdough rather than a yeast starter.<ref> {{Cyt

}}</ref> What Dr. Baerman may have been unaware of is that the word "''żurek''" also has a special meaning in Polish baking terminology, where it refers to a loose sourdough starter. But this is a kind of starter Polish bakers use for making ''chleb'' (pronounced ''h'lep'': {{pron|Hlep}}), a sourdough rye bread, rather than for white yeast rolls. Mixed rye-wheat ''chleb'' is also common in Poland, but even then you would prepare a rye sourdough starter and a wheat yeast pre-ferment separately.<ref>{{Cyt