Your process is exactly the one one I use, can't speak of the lacto blend you're using as I use the 5335. 2-3 days at 90 is perfect.
+1 on WY1007, great yeast and tolerates the low pH and as for salt, I've used up to 22g and got comments of a bit too salty and 15g got perhaps a bit more salt...... I use sea salt and have found that 17-18g is pretty good in a 5 gallon batch. I add the salt at 10 minutes left in the boil.
As for the malt I'm at 60-40 malt to wheat and mash at 152, last batch scored a 40. I've got an entry coming in a couple weeks with another batch so my hopes are high again!
I read your Gose threads and then also got some feedback from porkchop on NB forums and read everything else I could find. Your process seemed repeatable plus the bugs will only be in one of my fermenters, which is appealing as I'm still nervous about taking my first step into sours.
Sounds like I'm close on the salt. The Gose's that I've enjoyed the most you could barely tell had salt in them. I've had a few that were really salty, but that's not what I'm going for.
For some reason, I'm not sure that coriander was detectable in any that I've tried. How much do you use and how detectable is it?