Remove firm starter from refrigerator 1-2 hours before you are ready to start.
In a large glass bowl, combine water and Firm Starter.
Stir until combined and smooth.
Stir in malt syrup.
Add bread flour and mix to a tacky dough.
Cover and let rest for 30 minutes.
Add salt and work through dough thoroughly.
Place in a large lidded container or clean glass bowl. Cover.
Let rise until nearly doubled in bulk, about 4 hours, turning the dough every 30 minutes for the first 2 hours.*
Line a rimmed sheet pan with parchment, letting it curve up the sides. Flour heavily.
Turn the dough onto the floured parchment and press to 1" thickness.
Lightly sprinkle the top with flour, and cover with another piece of parchment.
Wrap the whole thing in flour sack or tea towel, and place in the refrigerator overnight.
When you are ready to cook the muffins the next morning, preheat a griddle to 300 degrees.
Remove the pan of dough from the refrigerator.
Coat the griddle with clarified butter. (There needs to be a puddle.)
Cut out each round of dough with a 3 or 4-inch cutter as you are ready to place it on the grill.
Brush off any excess flour, place on grill and allow to cook until light golden brown.
Turn over and brown on other side.