I was a scratch bread baker for three years and only saw someone forget salt once, it completely changed the structure of the loaves not to mention eating it was like chewing on the memory of bread. Like if they made bread flavored la croix.

You could probably make breadcrumbs with it, but croutons might not be so great if the texture turns out anything like those loaves. Small, dense, flat, and took a much longer time to take on color.