This whole article seems strange because "sour-" the root doesn't exactly mean "sour" the taste. It's from "sauer" which implied any aerobic ferment or oxidation, since the old name of oxygen (and still in German) is sauerstoff.
Yes, ferments often produce telltale organic acids, but the takeaway is that sourdough isn't called sour because of the flavor, but because it implies that it's derived from an existing culture and not a fresh ferment, like Jack Daniel's Tennessee "sour mash" whiskey, which notably does not taste "sour".
I would have guessed that sourstuff was named after "sour" the taste, rather than the taste being named after the element. For one thing, people were aware of the flavor many thousands of years before they had any concept of the element.
Also, beware. There are lies, damn lies, and etymology. Sauer literally translates from German to English as sour. This is because their sauer-kraut, sauer-braten, and kefirs are all lacto-ferments. In fact, a lot of these recipes don't even use existing cultures and simply inoculate them from the air.
I had a lot of bad experiences with milk as a kid, especially a bout of the flu where I made the mistake of drinking milk while sick. So anything lacto-fermented is kind of nasty to me.
However, Americans usually don't buy their bread if they are serious about it because all the small town bakeries are out of business. They instead make it themselves.