Starter has taken off, do I keep seed starter or just mother sponge?
I just got my first wild yeast starter going, using the pineapple approach found here and outlined in Reinhart's Artisian Breads Every Day. It had me make a mother sponge with a portion of the seed starter, which it says remains viable for some 5 days in the fridge before needing to refresh it. I just pulled my first loaves made with it from the oven. They puffed up wonderfully.
I'm confused, though: do I keep the seed culture going, only to spawn off mother sponges as needed, and then take a portion of the mother sponge to make dough with each time? Or do I just toss the seed culture and keep feeding the mother sponge every few days to a week to keep it going?
In either case, won't it take a long time to reach the better flavors if it is kept in the refrigerator? It is only about 6 days old. Should I keep the seed culture at room temperature, feeding it as it doubles, until a few weeks have passed and flavor develops?