Early childhood tools for investigation and discovery.

Grinding Table

Item# 101020

A unique and refreshing way to bring sensory play to your children. The Grinding Table is a space for children to explore natural materials and the ways in which we can transform them. Children as young as three enjoy turning the crank and experiencing the results of their efforts.

Sale $425.00

  • Kodo Kids Grinding Table
  • 2 kids playing with grinding table
  • Grinding table is a beautiful birch cabinet with plenty of storage!
At Kodo, we believe children should explore with natural, meaningful materials whenever possible. What better way than to have a dedicated space for this activity! The Grinding Table has two grinders for transforming materials, recessed bowls for collecting, small cups for scooping and convenient containers with spaces to tuck them away. It’s so inviting, you’ll want to play, too! Add a scoop of dry grain to the top of the grinder, give the handle a few turns and out comes flour. A unique, engaging and refreshing way to bring sensory play to your children.

Children as young as three enjoy turning the handle and experiencing the results of their efforts. Simply put a few scoops of your preferred grain into the center bowl (see recommended list below) and invite pairs of children to work as teams. One team member transfers a scoop of the grain to the grinder while the other turns the handle. There’s room for two to four children to work comfortably at the Grinding Table.

Note: Grains such as millet, wheat and rice are recommended for the grinders. We do not recommend using oily grains such as corn, flax, safflower, sunflower or soybeans. Oil will ‘gum up the works’ and cause the grinder to jam

This product requires assembly..
Ideas From The Classroom

Transformation, Math and Science:
As small grains are made into flour we can easily describe the process as transformation. This type of play lends itself to preschool science, cooking and math curriculum. Adults may wish to support children’s inquiry about this process by incorporating similar tools/experiences to the area. For instance, a mortar and pestle or metate could be added nearby so that children might discover the similarities and differences between these various tools and processes. Grain pounded in a metate will differ slightly from that ground in the ginder. Invite speculation and help the children record their findings.

Invite children to transfer the ground flour substance to your sensory table for additional play. This will require that the children produce a great deal of flour and is a terrific way for everyone to take a turn and make a contribution. We think that using the dry material is a nice alternative for those who might want or need a sensory experience but don’t like wet or gloppy substances.

Baking projects are a natural extension of making flour. With baking, children have hands-on experiences with measurement, volume, consistency, temperature, leavening, chemistry, taste and smell.

Questions to pose:
How many scoops of grain would it take to fill the bowl?
What if we used a different grain? Would we need the same number of scoops? or more? or less? Why?
What happens inside the grinder? We can’t see inside it, but we could draw what we think happens.
How much flour comes out with only one turn of the handle? Two? and so on..What will we use to measure it?
What other machines or devices work like a grinder?
How is a pedal like a handle?
Where does grain come from?
Can we grow our own grain?
What happens when we mix the grain with water or other substances?
What kinds of foods are made from grains?

Consider using the Grinding Table for other experiences.
Remove the grinders and use the table for other sensory play or mixing experiences.
Old fashioned apple peelers fit nicely on the Grinding Table and must, of course, be used with adult supervision.
The Grinding Table can function as a snack station - fill the center bowl with fruit and the pails with napkins or utensils.

Children’s Books:
Bread, Bread, Bread, by Ann Morris
Bread Comes To Life: A Garden Of Wheat by George Levenson
See Inside How Things Work by Conrad Mason
Mr. Santizo’s Tasty Treats by Alice Flanagon
Everybody Bakes Bread by Norah Thornton Dooley
Grains To Bread by Inez Snyder

When we did a little online searching for an easy bread recipe that adults could make with children, this one came up several times.
No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible.

3 cups bread flour
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper. Lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment paper and lift entire wobbly dough blob out of bowl into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)
Two grinders
10lbs of wheat
10lbs of millet
Two small metal pails
One stainless steel bowl
Two measuring scoops
Two storage containers
Easy to assemble table with storage space

The Grinding Table has a is 25-1/2"X17-1/2"X19-1/2"
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