I use SAF Instant. I haven't had to buy any since before the pandemic started, but mine is working fine. I keep it in the freezer.
Same yeast, same storage.
Additionally, I always warm the water to 100F and get a consistent bloom.
What conversion from regular to instant yeast are you using?
I don't convert. I use the same amount of yeast and just watch the bulk fermentation time since it rises quicker; I've always done it this way but recently saw it confirmed on Sally's Baking Addiction). But for a bread machine you have to either use the quick cycle (programmed for instant yeast) or use only 75% of the active dry yeast measurement -- the bread might overproof otherwise. Cook's Illustrated says to always use 75% if the recipe calls for active dry yeast and you use instant. I love instant yeast and have used it for more than a decade. I first found it at the health food store, and we started shopping there 21 years ago.
I rarely bloom the yeast, since instant yeast doesn't need it. In my Ankarsrum mixer, I add all wet ingredients plus the salt to the bowl, turn it on, add half the flour, then the instant dry yeast, then the rest of the flour. For Kitchenaid 60 minutes rolls, I add the yeast in with the dry ingredients, then add liquids, and I follow the directions as if I'd used active dry yeast (since that recipe depends on lots of yeast rather than full fermentation and proofing times). The KA mixer calls for dry ingredients first, the Ankarsrum calls for liquids. The only bread I make in the KA is the 60 minute rolls.
Of course, this is mostly moot now. I bake yeast and sourdough breads for DH occasionally, but was diagnosed with a yeast allergy and can't eat yeast or sourdough bread without symptoms. I was actually diagnosed with IgE mediated wheat, rye, oat, and barley allergies years ago, along with yeast (both bakers and brewers) but the wheat wasn't nearly as bad as the rye and barley, and after avoiding yeast for a few years I seemed to be doing better. Both of my kids are already gluten free, one for celiac disease and the other for wheat dependent exercise induced asthma (which I was also diagnosed with years ago), so my giving up bread means DH is the only one to eat it if I bake. I eat a low wheat diet now, trying not to eat it daily but not being so strict as to never have a biscuit or piece of cake. (Also, before someone suggests it, I also react to spelt, farro, and einkorn.)
When I do bake sourdough, I prefer long fermentation, and rarely bake before 24 hours (between bulk fermentation and final proofing/proving). I mostly stick to a lovely sourdough sandwich loaf with wonderful keeping properties, which is good because it can take DH a full week to eat a loaf.
