I have been serching for ways to keep cakes hydrated to make them last longer. I have not found anything on this but I was wondering if anyone has tried this. While loading the jars with substrait Placing a small square or any shape that fits into the center of the jar and finish filling with brf/verm mix just like pf tec. after birthing cakes and dunking over night the sponge will hold extra water for a longer period. After each flush injecting the sponge with spring water instead of redunking and rolling in verm. so instead of using a straw resevor or any other thing like that use a sponge. I would live to know if anyone has tried this and if they had any luck. would this make it easyer to contaminate. does anyonw see a problem with trying this because I am going to run an experiment next time I make cakes and try it. I will post results.