Yep, note for example how lye is often used to cure olives, as well as the lutefisk mentioned before.
I am guessing that it is the combination of the acidity and bacteria present in sourdough bread that gives it a more distinct flavor and not just the acidity alone.
I regularly use apple cider vinegar when making bread from scratch, and while it appears to help the dough rise faster, it leaves little to no discernible residual taste. I actually started using it in hopes that it would impart a subtle flavor, also expecting it to negatively affect the rise. I was quite surprised when I was wrong on both parts.