Osmotolerant starter vs lievito madre for pandoro

Hi Everyone,

I am a long-time lurker but have recently become very interested in the microbiology of sour dough starters, and I have a question related to osmotolerance.  This seems like the right place to ask as you are all so knowledgable!

My understanding of the italian lievito madre  method, which is a very beautiful but time consuming method, is that it selects for osmotolerant wild yeast and lactobacillus strains in the flour so that over time the SCOBY becomes better adapted to higher sugar and higher fat environments.  

My first question is: what would happen if I gradually started adding a small amount of sugar to my starter every day, and gradually increased the sugar dosage to match a typical enriched dough? Assuming I fed it with a good source of new yeast strains (like organic whole-grain rye), I feel like this would also select for osmotolerant yeast and generate a starter that could make a good loaf of enriched bread.

My second question is: how different would this starter be from a traditional lievito madre? Why is the lievito madre process so much more complex than simply adding sugar to the starter, and what is being achieved besides osmotolerance?  I am assuming that the process is the way it is for a reason and not just tradition.

That's it - those are my questions.  Sorry if they are obvious . . .