I was nodding along vigorously in agreement, but then found this: https://www.homebrewtalk.com/threads/target-water-profile-for-munich-helles.573644/post-7426764.It's what happens when chasing a pre-loaded "profile" that includes an HCO3 number, instead of building in what's needed. I've probably said this about a hundred times before, but no water recipe should ever start with any sort of HCO3 target. It should only be added if/when needed to raise pH.
Maybe modern brewers could add sodium lactate directly...? I'm not sure how easy it is to find food-grade salt, though.