Rye bread with everlasting leaven. Panasonic 2501.

Good day and good mood to everyone.
I decided to write in this thread, but if the moderator transfers it to the topic of leavens, then so be it
I've been baking bread myself for about 4 years, I like everything except my attachment to dry yeast. After reading, having seen enough about the dangers of yeast, I decided to make sourdough bread. But the unknown and responsibility frightened, at home and so full of living organisms: three dozen fish, a hamster, two children and a spouse. But at work I had to spend time (4 hours) with a Jewish baker - biochemist (explosive mixture). He is engaged in the manufacture and sale of rye bread, exclusively using sourdough and crushed wheat, and not flour, to the Jewish community. The bread is not cheap, but healthy. And this meeting completely changed my view of baking and some aspects in general. Thank you and a deep bow to him. I recorded the whole conversation and listened to it several times, and about eczymes, and how to make sourdough, etc.
Now on business, otherwise Ostap suffered. Decided - done, the leaven is grown, the instruction is there - knowledge is power, but experience and time are too little. I decided unequivocally that I would use exclusively a bread maker for baking, no ovens and manual kneading, moreover, I do not plan to interrupt the programs, as many advise. I wanted to bake everything and at once in four hours like on dry yeast, but read a little and realized that it was not an option on young sourdough, it WON'T RISE.
Yesterday I baked my first rye bread with sourdough, so there are so many emotions and scribbling, you will forgive me, well, I can’t get enough of it. The bread turned out, I ate it with pleasure and will eat it in the future. The wife and children refused, do you see they do not like the sourness and the fact that it is a little viscous, damp. To his wife he seemed half-baked, to his daughter sour. I have to give my father-in-law for tasting, he is a gourmet. I hope that over time, the sourdough will become stronger and older (it is still 2 weeks old), the sourness will disappear.
I want to be corrected who has a similar experience.
The recipe was as follows: In the evening, I loaded 4 tablespoons of sourdough, two glasses of rye flour, two glasses of water into the bread maker. I put it on program number 20, it's 45 minutes kneading. In the morning I added two more glasses of rye, Art. a spoonful of honey, two tablespoons of kvass or wort, I don't remember dry, tsp. salt and coriander. Panifarin and caraway were not added. Once again incl. kneading and raising program no. 20, and after four hours he turned on baking, program no. 12. And immediately the question: WHY THE BAKERY Lasted 30 minutes. NOT 1.5 HOURS ??? Maybe the bread is not finished. The second time I wanted to incl. baked goods, but my oven decided for me not to do this and did not start. The bread is a little sticky but not soggy. And he practically did not rise, although INSIDE WAS AIR, LOOSE, not the same as her father in childhood KLETSKOY (maybe someone will understand how it is)
Two questions:
1) How to remove sourness?
2) How to make the bread not so wet, just put it under a linen towel and do not store it in the refrigerator and let the moisture come out.

Now what I have in mind, yesterday I took a rye sourdough, and divided it into two jars, I will continue to feed one with rye flour without sugar, let them learn to take glucose from the flour, and the other with wheat flour and bake bread on wheat flour on weekends according to this scheme, if anyone Something does not tell her proven recipe, only I will add more sugar and the ingredients are all like wheat. So that the youth does not ban the sourness.

1) How to remove sourness?

There's an answer Sourdough bread - so that it is not sour))

And many other answers here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Thank you, read it.
I would like to figure out how to attach a photo, otherwise I'm new here.
And maybe there is a separate topic how exactly to make sourdough bread in a Panasonic 2501 bread maker and what programs to use?

1. how to insert a photo - see the instructions at the end of the first post IN THE CONTENT ... link above.

2.open the section BREAD WITH STEERING - you will find many recipes for sourdough breads, and master them