Hi there,
I'm afraid I don't really have a reason for why we added the lacto first. I think the thought of allowing the lacto to have dibs on taking hold seems reasonable. Historically wouldn't the process have been to let the wort cool slowly over night, allowing the bacteria to develop? Maybe that's why we thought to use that first.
We were really pleased on how it turned out, but feel free to switch it up if you'd like.
Andy