The percentages I listed are specifically for dough made of either Pillsbury AP or Gold Medal AP. If I was trying to get the same result with KAAP, I'd probably do about 40% hydration, if not a little lower. This is based on the fact that when I switched from KAAP to Pillsbury, I had to increase the hydration of my dough by about 5% to make my Pillsbury dough feel the same as my KAAP dough. But since that was a very soft deep dish dough, I can't say for sure how it might translate for a stiff cracker style dough.
All I know is that 43% hydration plus 5% shortening is working real good for me when I use Pillsbury AP. If you use those percentages with either Pillsbury AP or Gold Medal AP, expect a very crispy crust, with perhaps a bit of crunch.