Below you can see a picture gallery with the different experimental results.
Zucker-Versuch
Does your final result look different? Then I have some tips for you on why that might be.
Yeast feels really comfortable at a temperature of about 35 degrees Celsius and absolutely loves sugar, which it gets from the flour starch. For a thick, soft dough base, you should therefore use a lot of flour.
With a pinch of sugar, you can further accelerate the rising process. Yeast, on the other hand, tolerates salt and the fat in oil less well. You should therefore be sparing with them. It’s best to add the two ingredients only after rising.