Benefits to boiling - insuring you're not going to get sick (perhaps not necessary if using a pure lacto culture) but also "locks in" the sourness/ph. Also if you want to add even a mild amount of hops (5-10IBUs), you'll need to add these in in a post-boil.
Benefits to not boiling - ability to harvest lacto after bottling (or you could just keep a culture from your starter). ability to age the beer for months.
I believe I am going to make 2 batches
batch 1 - make wort, heat to 190, cool to 90, pitch lacto for 3 days, boil, hop, pitch sacc, age 45 days
batch 2 - make wort, boil, cool to 90, pitch lacto for 3 days, aerate, pitch sacc, age 5-6 months.
thoughts?
suggestions on when to add orange peel? after primary fermentation i'm guessing?
thoughts on adding fruit juice to boil to add to gravity/flavor?