Hi Cindy, I'm so sorry I wasn't able to respond to your question earlier! In fact, saving a hunk of dough is a time honored method of perpetuating a sourdough starter, and our Artisan Sourdough Bread With Stiff Starter recipe actually calls for saving 8 ounces of the dough to store in the refrigerator for this purpose. I'm not sure how the olive oil in the dough would affect your starter maintenance, but I suspect it would work its way out with a few feedings, and as you converted back to a liquid starter. I hope you were able to revive your starter and are happily baking again! 

Barb

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