The moisture content (MC) of fresh chipped hybrid poplar was reduced from the never dried state (50% MC) by air drying to 10% and 35% MC and oven drying to 0% MC. Moisture was then re-introduced to these samples by soaking them overnight in water to bring the moisture content back to ~55%. All samples were subjected to impregnation with 3% wt/wt SO2 and steam explosion at 195°C for 5 minutes. Pretreated solids were enzymatically hydrolyzed at 5% consistency and 2.5 FPU/g cellulose cellulase enzyme loading for 96 hours. There was a significant increase (18-29% improvement) in hydrolysability between chips with low MC at the time of pretreatment (0% and 10%) and those that had greater than 35% MC. Soaking the dried chips in water prior to pretreatment resulted in an “evening out” of hydrolysis yields, with all of the pretreated substrates exhibiting the same hydrolysis yields regardless of their initial moisture content. These results indicate that chip MC at the time of pretreatment is highly influential on downstream processes, but can be easily controlled by rewetting dried chips.