sourdough woes

what am i doing wrong with my sourdough? i've been trying to use just my wild culture, which seems to have some bubbly get-up-and-go to it. should i not put the sponge in the fridge? does slow-rising not apply here? i figure, if you're supposed to let the sponge hang out for 8-24 hours, what harm does it do if part of it is in the fridge? maybe i already have an answer. i just hate to leave things out unattended during bug season. the oven is back in commission after more than two weeks (!), and i was raring to bake. last night, i did the long-awaited seitan of greatness. it was good, but not exactly exuding greatness. a little bland. it may be true that i didn't follow the recipe to the letter, however, and i'll definitely try again. if you can handle gluten, seitan is a great option to have in your back pocket. next time i try making bread, i'll put a few tablespoons of vital wheat in the mix as well. ...speaking of the post punk kitchen, (kind of), i made a completly un-veganized version of their vegan soy ice cream recipe last night. tofu was involved. but instead of soy milk, i used regular milk. organic milk, though, vegan friends! that's better than nothing, right? um, yes. so anyways. tofu, milk, sugar , strawberries, (milk) chocolate, and graham crackers. good in theory. not that good with tofu. sorry. it's just not in the cards. tofutti cuties i absolutely love, though, so maybe there's a secret i need to unlock to make it taste like delicious, not like delicious with a tofu aftertaste. until then, i have other flavor delights to try.