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}}</ref> What Dr. Baerman may have been unawre 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''), 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