Hi Sarah, first, the type of feeding routine you mention (equal parts by volume/cups) tends to result in a much more liquidy consistency than our starter recipe (which calls for equal parts by weight). If you don't have a scale, a typical feeding for our starter routine looks like this: 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) flour. If you wanted to aim for a smaller amount, you might go with: 1/4 cup (57g) starter + 1/4 cup (57g) water + scant 1/2 cup (57g) flour.  While there are many different ways to create and maintain a healthy starter, a starter that is very liquidy will have a hard time exhibiting the kind of rising behavior we refer to in our recipe. I would consider bumping up your flour amount to 1/2 cup (57g) per feeding, and feed only once a day until your starter begins rising again. Once your starter begins rising perdictably (twice), then it's time to go to twice a day feedings, which will help keep the yeast more active. As far as your temperature goes, I would aim for a slightly warmer spot (68-70°F), but it won't necessarily benefit your starter to go much warmer than that. Make sure your container has clear, straight sides, is taller than it is wide, and is sized so that the level of the starter right after feeding is at least 3/4" thick. This will make it easier to recognize when your starter is doubling. Once your starter is routinely doubling within 6-8 hours after a feeding, then you should be good to go! I hope this helps! Let us know how it goes. 

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