IMO.
Most of the tillering of a longbow is in the thickness. The width is mostly making it look pretty and saving weight on the tips.
As a rough starting point I usually taper the thickness buy dropping 1.5mm every 6 " starting say 6" from the centreline.
Play with the numbers to see what thickness that will give you at the tip.
Like I say it's just a guide to get you floor tillered and may end up more like 2mm every 6 inches, dropping even more as the tips blend in.
I know I'm mixing my units, but trust me, using mm for thickness is V convenient.
You can just get it to thickness at the 6" points and then blend in between with a spoke shave.
I advise leaving the cross section square until it's about half tillered, then take the corners off. Dount round the belly too much, except where it blends to a circular section for the horn nocks.
Leave the tips wide early on as ELBs can try and bend sideways on you in the early stages. Extra tip width gives some adjustment to help stop that.
Del