How to make taste-free bread
Hubby Bill kept bugging me, "Why do you put salt in bread? I can't taste it. We probably don't need the sodium." So, finally, tired of his repetitions of the topic, I did. I made a fine 75% hydration filtered water, hi-gluten Pendleton flour, and yeast bread without salt. It, of course, tastes of nothing. Or rather a faint hint of flour and under-the-sink-filtered Columbia tap water. It rose well, it looks great, the crumb is right and it tastes like nothing. It is particularly redolent of nothing with unsalted butter. A foodie friend who's eaten a lot of my bread was over and I asked her to try the bread and tell me what was wrong with it. She took a bite and said, "You mean that it has no taste?"
Anyway, I don't think we will be required to repeat this experiment. Bill's a statistician, so n's of 1 do not usually convince him but in this case ...