In a large mixing bowl of a stand mixer weigh out the starter, water, and sugar and mix with your hand or a spoon until it is combined.

Next add the flour, milk and oil to the large bowl and mix with a dough hook in the stand mixer for 1-2 minutes or until the dough has come together enough to be shaggy.

Cover with a tea towel and let the dough rest for 10 minutes. Then add the salt and mix/knead on low speed for 7 minutes.

Transfer to a greased bowl and cover with plastic wrap. Then put it into the fridge for at least 30 minutes or overnight.

While the dough is in the fridge you can make up the filling.

In a large frying pan or cast-iron pan fry your hamburger, onion, and garlic. As it is frying add the black pepper and seasoning salt. Cook until it is no longer pink.

Drain the fat off the meat and discard the fat.

Next, add the chopped cabbage and optional sauerkraut. Saute this until the cabbage cooks down and incorporates about 5-10 minutes on medium heat. You want the cabbage to be well cooked and not crunchy. The filling is done!

Now that the filling is done you can start assembling the bierocks. Take the dough out of the fridge and divide it into about 90g dough balls. If you want large bierocks use more like 120 g of dough. (Note: It is a more workable dough when it is a little cold.)

Then using your hands flatten the balls of dough into a rectangle, working one at a time.

Place 2 portion scoops or about 1/2 cup of meat and cabbage mixture into the center of the Bierock dough and sprinkle with a little bit of cheese if desired.

After you have added the cheese take the sides of the dough and seal the edges by pressing them together.

Then flip the dough pocket and place seam-side down and place on a parchment paper lined or greased baking sheet. Grease the baking sheet with cooking spray. Repeat with remaining filling and dough pieces.

Bake in a preheated 400-degree oven for 20-25 minutes or until golden brown. Serve with French fries or your favorite soup.