To bloom the active dry yeast as part of my recipe, I had to substitute 1 cup whole milk (which needs to reach 110F) with organic evaporated milk (0.5 cup) mixed with 0.5 cup distilled water - this mixture was mixed and then brought to 110F. After trying to bloom (no noticeable blooming) occured and mixing with 3 cups of bread flour and 1 cup AP-flour, the 1-hour resting period resulted in perhaps a ~0.1-0.2 increase of the initial dough size, which is unacceptable and confusing.
All things considered, what possibly resulted in this failed attempt at this ingredient substitution? Also, what are some options to mitigate this situation?
Using organic whole milk (same volume/temperature), blooming occured! So, do not use (just) evaporate milk for uses as I described it.