Hi Andrea, considering you live in Texas and your room temperature is fairly warm, I think it probably makes sense to initiate twice a day feedings at this point. To save on flour you may just want to focus on one of your starters, and consider reducing its size until it's rising predictably. You could stash the other one in the refrigerator as a backup. While it should be fine to continue with the 2:1:1 ratio initially, once your starter is rising predictably you want to aim for replenishing your starter close to its peak of rising, as I said in my earlier message. This might mean shifting into a 1:2:2 or even 1:3:3 ratio of starter:water:flour (by weight) during warmer months. 

I have my sourdough fingers crossed for you! 

Barb

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