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We know by now that while Prof. Calvel was a great authority on baking bread, he was not infallible, especially in matters of history. Besides, it seems he must have repeated the story about "Baron" Zang "from Poland" after someone else, as the sme information had alrady appersed in ''The Atlantic Monthly'' in 1972.<ref>{{Cyt

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

}}</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 to make ''chleb'' (pronounced ''h'lep''), a sourdough rye bread, not 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

Whatever the case, Dr . Baerman admits that "this theory has the minor drawback of lacking any positive evidence in its favor."