Heh, I've never even used go-ferm, far as I know it's just for rehydrating your yeast. I keep DAP and yeast energizer on hand but if you get a batch that starts smelling sulphurous you can always try feeding it some boiled bread yeast if it's too late for adding the other things. I had decent ferments for years using just DAP, for that matter. Heck, I barely even aerated... those were the dark ages where everything was hit or miss. Now armed with a bit of knowledge and a small number of chemicals, I'm getting better and more consistent results, but it's not to say you absolutely need to have a full stock of everything you could possibly want.
I just accumulated the other items in my brewing cabinet as I needed them, and things like a packet of campden tablets and a container of potassium sorbate when I needed to stabilize something, bentonite and sparkolloid when something wouldn't clear, and a container of precipitated chalk when I was having some pH problems... and these are all buck-or-two items at my local brew store.
The pH strips were a little more (I think $8 for more than I could use before they expired), but hey, they were worth it because they've probably saved me a lot of pissed off yeasties due to excess acidity.
Regarding your question about adding to the OB recipe: if you take a look at the JAO recipe as a guideline, one or two cloves, one cinnamon stick and the zest of one orange per gallon is the amounts they use, if you can get a gallon jug and 3.5 lb of honey and give that recipe a try, it will establish a baseline for a bigger batch so you can tweak your amounts before you modify a large batch...