More salt, and therefore more water, doesn't change the equilibrium point of hydrated salt. (as long as you get the consistency right to begin with) It can help because if you start out with a really dry environment, or a lot of air in your system, there is enough water to humidify the air without drying the salt out of proper balance. And you were exactly right: more surface area = faster equilibrium. Thank you to Dr. Morrison, my Statistical Mechanics and Thermodynamics Prof. If you care, the differential equation is referred to as "the chemical potential" and governs many slow reaction rates.