Hi Wendy! It sounds like both of your starters are perking up and doing well. As I said earlier, when it's warm your starter is more likely to rise and fall faster, so adjusting the ratio of ingredients to something more like 1:2:2 (starter:water:flour, by weight) may end up being helpful to you. Our AP flour has a best if used by date that is a year from the date it's milled, so it sounds like your flour is still in good shape. I would try to avoid feeding your starter with bleached flour. For more information about flour and use by dates, check out this blog post. 

Barb

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