What type of yeast are you using?
Rapid rise or active dry or cake
And more important what type of water?
If tap water than the Chlorine could be killing your yeast
Edit: just noticed that you are using cake yeast. It is notorious for dying on you. It's the best to use when you do a lot of baking but dies quickly. Active dry is my go to when I'm baking. It lasts longer. And can be refrigerated for longer storage. But your yeast maybe mostly dead and the chlorine could be taking out the rest.