ISO Baker’s percentages for artisanal crackers

I've found a few good artisinal cracker recipes on the web, and a few in my cook books, but I‘ll be darned if I can find a basic baker’s percentage! Most of the recipes I’ve researched vary widely in the amounts of basic ingredients, so the ratios are different for each recipe. A formula would invaluable, as I’m eager to create my own crackers (now that I’ve completely mastered the art of bread. Not).

my thanks for any help you can give!