I only have a couple of batches under my belt and I am far from having a solid grip on all of this (so hopefully some of the more seasoned folk around here will chime in shortly), but I don't think that this is really the way you want to go. From what I understand this will make your yeast somewhat lazy by allowing them to feed on simpler sugars you in affect 'train' them to expect to always be fed simple sugars. When you introduce them to wort which consists of more complex sugars they become somewhat stressed. I think they would still perform and fermentation would still occur, however, you may not get great attenuation and you may have some off flavors. Again, take this for what it is worth coming from another noob, and hopefully someone more knowledgeable will chime in with some more info.