Question about blooming yeast:

Does the quantity of water used make a difference? I noticed in most videos when I see someone bloom yeast, they only put a small amount of water in. Whenever I do it, I usually put the full quantity of water that I'm gonna use for the recipe (in this case 500g). Since it's just easier than subtracting out the amount I used to bloom the yeast.

But I'm not having any success. I tried a packet of yeast that I had opened a few days ago and wrapped in plastic wrap and put in the freezer. Water temp roughly 100 F, with about a tbsp of sugar mixed in. No activity after 25 mins. Figured I maybe didn't seal it well enough or something and just tossed the rest of the packet.

Then I opened a BRAND NEW packet of instant dry yeast (left at room temp in my cupboard, far from the expiration date), did the exact same steps as above, and still nothing.

I know it's possible to get bad packets of yeast, but to me this seems like no coincidence. I feel like I may be blooming it incorrectly and the only thing I can think of that I'm doing different is using a larger quantity of water. Either that or my storage of the unopened packets of yeast is bad.