I consider the malty/bitter perceptions attributed to the sulfate/chloride ratio are largely mis-labeled. Apparently, I am not the first to relate this. In Malting and Brewing Science, the authors describe the ratio's effects in terms of fullness or dryness. I more fully agree with that terminology and the Water Knowledge page on the Bru'n Water website was revised months ago to convey that concept.
As mentioned above, sulfate or chloride cannot change bitterness or maltiness, but they MAY improve those perceptions in the finished beer. I have not found that low to moderate sulfate levels are drastically deleterious to beer flavor...even when malty perception is desired in the finished beer. I do find that the low to moderate sulfate can assist in the perception of a dryer finish in the beer and that can be a very important feature to promote in many beers. In my decade+ of judging experience, one of the greatest deficiencies in many homebrews is the lack of an adequately drying finish. That needs to be more of a goal for many homebrewers. There are VERY few successful commercial beers that have excessively sweet or full finish. Adequate drying is important and sulfate is an important component. Don't dismiss it out of hand.