Hi Lynda, I assume your feedings and the ratios you indicate represent starter:water:flour, by weight? If you're feeding equal parts water and flour by volume, this would result in a starter that is much thinner in texture and won't rise in the way our starter is meant to rise. More likely, I suspect that the once a day feedings aren't enough to keep your starter rising as actively as you desire. In order to keep the yeast as active and vigorous as possible, when you're maintaining your starter at room temperture it's best to feed your starter when it's ripe (at its peak of rising, or just beginning to fall). If the starter routinely falls significantly between feedings, this tends to result in more sluggish rising behavior. Even when my house hovers around 70°F, I often feed my starter with a 1:2:2 or 1:3:3 feeding (by weight), and still feed it twice a day. The type of foamy bubbles you describe sounds like a starter that has risen and fallen. Try feeding twice a day for a few days and see if your starter improves in consistency and rising behavior. 

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